Spinach Salad with Strawberries and Goat Cheese Recipe
This salad is an example of how Americans like to combine fruit with bold cheese and nuts on one plate. Tender spinach, sweet strawberries, creamy goat cheese, and crunchy nuts make a light yet satisfying meal. Similar combinations often appear in cafés as a “healthy work lunch.”
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2
Ingredients
- spinach - 120 g
- strawberries - 150 g
- goat cheese - 60 g
- pecans - 30 g
- onion red - 0.25 piece
- olive oil - 3 tablespoons
- balsamic vinegar - 1.5 tablespoons
- honey - 1 tablespoon
- mustard - 0.5 teaspoons
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Main Ingredient:
spinach
Preparation
- Wash the spinach, dry it thoroughly in a salad spinner or on a paper towel, and transfer to a large bowl.
- Wash the strawberries, remove the stems, and slice them or cut into quarters, depending on their size.
- Slice the red onion into very thin slivers so the flavor isn’t too strong.
- Place the nuts in a dry pan and toast over medium heat for 3–4 minutes, stirring often, until they become very fragrant and lightly browned, then set aside to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper until the dressing thickens slightly and is smooth.
- Add the strawberries and onion to the bowl with the spinach, drizzle with the dressing, and gently toss with your hands or large tongs so the leaves are lightly coated without breaking.
- Crumble the goat cheese with your fingers or cut it into small pieces and sprinkle over the salad, then scatter the toasted nuts on top.
- Serve immediately after preparing so the leaves stay crisp.
Storage
In fridge:
1 days
Freezing:
No
Sałatkę najlepiej zjeść od razu po przygotowaniu, bo szpinak szybko więdnie od sosu. Jeśli chcesz przygotować ją wcześniej, przechowuj osobno umyte liście, sos w słoiczku i dodatki, a wymieszaj tuż przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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