Spinach Strawberry Salad with Honey Balsamic Dressing
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Looking for an easy accompaniment to go with your Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Spinach Strawberry Salad with Honey Balsamic Dressing!
As a stand-alone salad, this one’s fresh, light and so simple, and lends itself well to being topped with left over chicken, salmon or even canned tuna or sardines for a nutrient packed meal.
The Inspiration
This recipe is part of our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.
Be sure to check out the main dish we suggestion pair this recipe with – Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa
Enjoy! ♥
Spinach Strawberry Salad with Honey Balsamic Dressing
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.
Ingredients
- 6 Cups Baby Spinach, washed and spun dry
- 1 Cup Strawberries, washed, dried and then sliced
- ½ Cup Red Onion, thinly sliced
Honey Balsamic Dressing
- 1 Tbsp Honey
- 3 Tbsp Balsamic Vinegar
- ¼ Cup Extra Virgin Olive Oil
- Pinch Himalayan Salt
- Pinch Black Pepper (stage 1 reintroduction)
Instructions
- PREPARE THE DRESSING: Measure all dressing ingredients into an upright container and blend well with an immersion blender to emulsify. Season with salt and pepper to taste. TIP: If you find the dressing a little too sweet, try adding a squeeze or two of lemon.
- PREPARE THE FRUIT & VEG: Combine spinach, strawberries and red onion in a serving bowl.
- Just prior to serving, pour dressing over top and gently toss to coat.
- Serve immediately.