By: Laura Burk MPH, RD, LDN
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
- In a large salad bowl, toss to combine spinach leaves,
strawberries, red grapes, walnuts, and cheese.
- Toss with vinaigrette to taste and top with sliced, hard‐boiled
egg. Serve cold.
Vinaigrette makes enough for 4 servings of 2 Tablespoons per person.