This simple spinach strawberry salad is a wonderful starter and an ideal accompaniment to grilled or roast chicken or pork.
Easy Herb Vinaigrette:
9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives
1 1/2 cups quartered strawberries
1/4 cup Easy Herb Vinaigrette
1 tablespoon finely chopped fresh mint
1 (6-ounce) package fresh baby spinach
2 tablespoons sliced almonds, toasted
1/4 teaspoon freshly ground black pepper
How to Make It
Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives.
Combine strawberries, ¼ cup vinaigrette, mint, and spinach in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately. Store remaining vinaigrette, covered, in refrigerator for up to 5 days.
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