STRAWBERRY SPINACH SALAD

By: Laura Burk MPH, RD, LDN

www.elb-consulting.com

For balsamic vinaigrette

1 Tablespoon honey

2 Tablespoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup olive oil

For strawberry salad

6 cups baby spinach leaves

2 cups strawberries, stems removed

and thinly sliced, about 1/2 pound

1 cup of red grapes, rinsed

4 large, organic eggs, hard boiled,

peeled and sliced

½ cup walnuts, roughly chopped

½ cup feta cheese, crumbled

For balsamic vinaigrette

In a small bowl, combine honey, vinegar, and salt & pepper. Whisk in

the olive oil in a thin stream until combined.

For strawberry salad

  1. In a large salad bowl, toss to combine spinach leaves,

strawberries, red grapes, walnuts, and cheese.

  1. Toss with vinaigrette to taste and top with sliced, hard‐boiled

egg. Serve cold.

Image result for STRAWBERRY SPINACH SALAD

Vinaigrette makes enough for 4 servings of 2 Tablespoons per person.

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