This fresh salad is the perfect light lunch on a nice spring day. Pair it with grilled chicken or shrimp and a loaf of crusty bread to make a complete meal. This pretty dish is also fun to bring to a potluck; wait to dress it until just before serving.
SALAD INGREDIENTS
10–12 oz. fresh baby spinach, washed
1 pint fresh strawberries, sliced
Blue cheese or Gorgonzola crumbles
Sliced or silvered almonds for garnish
MAPLE VINAIGRETTE
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup extra virgin cup olive oil
Salt and pepper to taste
INSTRUCTIONS
Toss salad ingredients in a large serving bowl then sprinkle with almonds. In a bowl or mason jar mix dressing ingredients and shake or mix well. When emulsified, drizzle over the salad and enjoy!
Substitutions: Feel free to substitute pecans or walnuts for the almonds. Don’t like blue cheese> Feta also goes well with this salad.
This article originally appeared in the May/June 2025 issue of Upstate Gardeners’ Journal.
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