Spinach salad with strawberries & vegan feta
Strawberries aren't just for sundaes and smoothies. They make salads infinitely more exciting. With a drizzle of balsamic vinaigrette, this is a salad you'll be returning to all summer long.
Servings: 4 people
For the salad
- 3 cups spinach Roughly 2 ounces of spinach. If the spinach is extra large, feel free to chop.
- 1 celery stalk sliced
- 1 green onion sliced
- 1/2 cucumber quartered and sliced
- 1/2 heaping cup sliced strawberries
- 1/2 cup vegan feta cheese or sliced avocado
- 2 Tablespoons pistachios
For the balsamic vinaigrette
To make the balsamic vinaigrette
Put the extra virgin olive oil, balsamic vinegar, stoneground mustard, maple syrup, and salt into a bowl. Whisk with a fork or whisk until it has a thick viscosity. Serve right away or refrigerate for later use in a covered container. If the oil separates from the vinegar, just give it a good shake.
If you don't want to make vegan feta cheese from scratch, you can replace it with sliced avocado or store-bought vegan feta. My favorite brands are Herbivorous Butcher and Violife.
Most likely, you'll have balsamic vinaigrette left over. It will probably be about double what you need, but it's better to have more than you need than not enough. Save it for future salads.
This salad & dressing can be made ahead of time. However, store them separately, and toss the salad with the dressing just before serving. Otherwise, the spinach will get wilty.
The salad can be made a couple days ahead of time, and the dressing will last up to five days in the refrigerator. If the oil hardens in the refrigerator, set it on the counter for about a half an hour. Then give it a good shake.
Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 166mg | Potassium: 224mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2182IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg