Description
A vibrant and refreshing salad blending crisp baby spinach, tart strawberries, plump blueberries, and a rich balsamic glaze. The sweet-tangy dressing coats each leaf without diluting the flavors, creating a light yet indulgent dish perfect for spring or summer.
Ingredients
6 cups packed baby spinach
1 cup sliced strawberries
1 cup blueberries
4 tbsp balsamic vinegar (non-alcoholic)
2 tbsp granulated sugar
2 tbsp light olive oil
1/4 cup chopped almonds (toasted)
Instructions
Dry spinach thoroughly with paper towels.
Wash berries, pat dry, and roll in maple sugar or turbinado sugar for texture.
Stack fresh spinach leaves on serving plates.
Scatter half the strawberries and blueberries over each portion.
Break almonds into small pieces and sprinkle evenly.
In a small saucepan, combine balsamic vinegar and sugar. Simmer over medium heat until reduced by 75%, becoming syrupy and glossy (about 10 minutes). Remove from heat before caramelizing.
Drizzle 1-2 tablespoons of warm glaze over each salad immediately before serving. Add olive oil 5 minutes after glaze for separation of components.
Notes
Use non-alcoholic balsamic vinegar to meet dietary restrictions.
Chopped almonds can be substituted with pumpkin seeds for a halal option.
For a fresher texture, use frozen blueberries thawed slightly and rolled in sugar.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Cooking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 salad portion
- Calories: 170
- Sugar: 14g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 5.5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg