Strawberry Basil Salad* with Honey Balsamic Vinaigrette
Yield: Serves 2
6 cups baby spinach leaves (option to replace a portion of the spinach leaves with romaine)
1/2 oz basil, chopped (a couple of loosely packed tablespoons)
2 cups strawberries, sliced
1 mandarin orange
1/4 red onion, sliced (feel free to omit if you dislike raw onions)
1 tablespoon goat cheese crumbles
2 tablespoons walnuts, chopped (option to substitute with pecans or simply add pecans)
Freshly ground pepper to taste
This salad could not be easier. Simply combine all ingredients in a bowl and toss. Dress with the honey balsamic vinaigrette and serve immediately.
*Also delicious when topped with a grilled chicken breast.
Honey Balsamic Vinaigrette
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
2 tablespoons honey
1 garlic clove, minced
Kosher salt and freshly ground pepper to taste
Combine balsamic vinegar and EVOO in a jar (preferably with a lid). Then slowly whisk in the honey. Add minced garlic and salt and pepper to taste (starting with a couple small pinches and a few good grinds). Give it a good shake and drizzle on this super fresh, perfectly sweet salad.