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Strawberry and Spinach Salad 6 Servings DRESSING: 1 cup sliced Earthbound Farm Organic Strawberries 2 tsp Sugar (or to taste, depending on the berries' sweetness) ½ cup golden balsamic vinegar 3 Tbsp fruity extra-virgin olive oil ¼ tsp salt Freshly ground black pepper SALAD: 5 oz Earthbound Farm Organic Baby Spinach ¼ cup fresh mint leaves (cut into thin ribbons, or "chiffonade") 2 cups fresh strawberries (hulled and cut into quarters) 3 oz crumbled goat cheese
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Strawberry and Spinach Salad

Fresh strawberries and baby spinach are a match made in heaven. The herbal flavor of the spinach is balanced by the sweetness of the berries; add some tangy goat cheese and a handful of fresh mint, then drizzle it all with a fruity strawberry vinaigrette for a simple, memorable salad that celebrates the fresh flavors of summer.

Colorful nutrition note: red + green = better iron absorption! When you eat iron-rich spinach together with other foods rich in vitamin C (like strawberries), the combination helps your body absorb the iron more effectively.

Prep time note: while the salad itself comes together quickly, the strawberry vinegar needs 1-2 hours for its flavors to bloom. If you don't make it ahead of time, plan ahead accordingly.

Prep time: 20 min | Total time: 20 min | 6 Servings

Ingredients

DRESSING:

1 cup

sliced Earthbound Farm Organic Strawberries

2 tsp

Sugar (or to taste, depending on the berries' sweetness)

½ cup

golden balsamic vinegar

3 Tbsp

fruity extra-virgin olive oil

¼ tsp

salt

Freshly ground black pepper

SALAD:

5 oz

Earthbound Farm Organic Baby Spinach

¼ cup

fresh mint leaves (cut into thin ribbons, or "chiffonade")

2 cups

fresh strawberries (hulled and cut into quarters)

3 oz

crumbled goat cheese

Directions

Place the strawberries and sugar in a food processor or blender and pulse until the berries are chopped very fine. Add the vinegar and let the mixture rest at room temperature for 1 to 2 hours. Transfer the mixture to a fine mesh sieve set over a clean bowl and press gently to drain. Discard the solids and reserve the strawberry vinegar. You can keep the vinegar refrigerated, covered, for up to 2 weeks.

Place 2 tablespoons of the strawberry vinegar in a glass jar with a lid. Add the olive oil, salt and pepper to taste. Close the lid tightly and shake the jar vigorously to combine. Let the vinaigrette rest at room temperature while you assemble the salad.

Place the spinach, mint and strawberries in a large bowl and toss to mix. Drizzle half of the strawberry vinaigrette over the greens and toss again, adding more dressing as desired. Sprinkle the crumbled cheese over the top and serve immediately.

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