As the saying goes, “If you can’t stand the heat, get out of the kitchen.” Luckily, we’ve got a recipe that will get you in and out of the kitchen in just minutes. Plus, it’s got a ton of variations so you can make it your own to please the people at your table. We suggest serving it with a glass of iced tea (pour a glass in these cute-as-can-be Mason jar cups that are perfect for summer) and water crackers or a baguette.
One container washed and ready to eat spinach leaves
2 ½ cups fresh strawberries, sliced
1 ¼ cup pecans, chopped
1 (6 oz.) package of feta cheese crumbles
Dressing (see recipe below)
If you’re not a fan of pecans or they are not readily available in your area, substitute almond slivers.
Swap feta for goat cheese crumbles for a twist on the salad’s flavor.
In our book, more is more when it comes to fruit. Add mandarin oranges, blueberries, or fresh sliced peaches to the salad for a colorful and tasty dish.
Add some protein:
Grilled chicken slices are an easy way to up this salad’s protein count.
Mix first four ingredients together in a large salad bowl and top with vinaigrette. Serve immediately.
Strawberry Vinaigrette Dressing
2 cups of fresh strawberries, capped
3 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons lemon juice
salt, to taste
pepper, to taste
Place all ingredients in a blender and blend until smooth. May be stored in an airtight container in the fridge for up to two weeks.