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A lively, refreshing salad featuring tender baby spinach, juicy sweet strawberries, tangy feta, and crunchy bacon, all tossed in a simple maple balsamic dressing. Ideal for summer cookouts, brunches, and potlucks, ready in about 10 minutes.

Ingredients

Scale
  • 5 cups baby spinach, rinsed and patted dry
  • 1 pint strawberries, sliced (about 2 cups)
  • 1 cup thinly sliced red onion
  • 3/4 cup crumbled feta cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup (or honey)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Whisk together 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth to make the dressing.
  2. Optionally soak the thinly sliced red onion in cold water for 5 to 10 minutes, then drain well to mellow their bite.
  3. In a large bowl, combine 5 cups baby spinach, 1 pint sliced strawberries, 1 cup thinly sliced red onion, 3/4 cup crumbled feta cheese, and 1/2 cup cooked crumbled bacon; toss gently to mix.
  4. Right before serving, pour the dressing over the salad and toss gently until everything is lightly coated.

Notes

Dress the salad just before eating to keep spinach crisp., Soak onion slices in cold water to soften their sharpness., Prep salad ingredients and dressing separately for make-ahead convenience., Best enjoyed fresh as spinach and strawberries soften after dressing., Pairs well with grilled chicken, salmon, or a summer sandwich for a light meal., Leftover dressing can be stored sealed in the fridge for up to one week; shake well before use., If dressed, consume salad within the day; if undressed, store in airtight container in fridge up to one day.

Nutrition

Find it online: https://cozyovenkitchen.com/strawberry-spinach-salad/