Ingredients
Basil Vinaigrette
- 1 cup fresh basil leaves
- 1 lemon (juiced)
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salad
- 1 (5 ounce) container baby spinach
- 1 cup strawberries (quartered)
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
Instructions
- Prepare the Basil Vinaigrette: Add the fresh basil leaves, lemon juice, olive oil, salt, and pepper to a small food processor or blender. Process the ingredients for 30 seconds to 1 minute until the dressing is smooth and bright green in color.
- Assemble the Salad: Place the baby spinach in a large serving platter or salad bowl. Scatter the quartered strawberries, crumbled feta cheese, and sliced almonds evenly over the spinach.
- Dress and Serve: Drizzle the prepared basil vinaigrette over the salad just before serving to maintain freshness and enjoy this refreshing dish.
Notes
- For best flavor, use fresh, ripe strawberries and fresh basil leaves.
- To toast the almonds, place them in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
- This salad is best served immediately to avoid wilted greens.
- For a vegan version, substitute feta cheese with vegan cheese or omit it altogether.
- Leftover dressing can be stored refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
