Spinach salad with strawberries is my second-favorite salad of all time, a close second to quinoa and spinach salad — and no surprise there, since they contain many of the same ingredients.
I think a big part of what keeps this one at the top of my list over other green salads is that I only buy strawberries when they’re in season. (My test for whether they’re good and ripe? If there’s a box of them at table height and I can smell them when standing over them, they’re good!) And since here in Kansas, good strawberries are only available April through June, this salad is a rare treat.
(SO jealous of my niece who lives in California, and can get amazing ripened-in-the-field strawberries year-round!)
It’s good with or without chicken, and all ingredients can be adjusted to your taste.
Recipe: Spinach salad with strawberries
For each individual salad:
2.5 oz. baby spinach (or thereabouts)
sliced fresh strawberries, to your taste (maybe 1/2 a cup?)
1 – 3 T. feta cheese, seasoned or plain (leave out for Whole30)
red onion, sliced thin; amount to taste
1.4 c. pecan halves (or to taste)
half of a seasoned, cooked chicken breast (about 3 oz.) – optional
balsamic vinaigrette or onion poppyseed dressing, to taste
(or the Whole30 compliant dressing of your choice)
Combine all ingredients; toss; enjoy!
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Nutrition info, according to myfitnesspal.com:
Calories: 444
Carbs: 17
Fat: 32
Protein: 24
Sodium: 780
Sugar: 9
