I had some really sweet and delicious strawberries in the fridge as well as leftover baby spinach that needed to be used up, so I decided to combine the two and make a salad. I tossed in some toasted walnut pieces and shaved Parmesan then drizzled the salad with a balsamic vinegar and olive oil. It was light and beautiful salad that was so delicious.Spinach Salad with Strawberry, Walnut, and Parmesan Shavings Recipe and photos by For the Love of Cooking.net
- Walnut pieces, toasted
- Baby spinach
- Strawberries, sliced
- Parmesan cheese shavings
- 2 tbsp light olive oil or canola oil
- 1 1/2 tbsp aged balsamic vinegar
- Sea salt and freshly cracked pepper, to taste
Heat a small skillet over medium heat. Add the walnut pieces to the DRY skillet and cook, stirring often, until golden brown. Remove from the heat and let them cool.
Place the spinach, strawberries, cooled walnuts, and Parmesan cheese shavings in a bowl. Combine the olive oil (or canola oil) with the balsamic vinegar, sea salt, and freshly cracked pepper, to taste in a small container, whisking until well combined. Taste and add sugar if it’s too tangy. Drizzle the vinaigrette over the salad then toss until evenly coated. Serve immediately. Enjoy.
Side Note: My balsamic vinegar is VERY sweet so I didn’t add any sugar but if your balsamic vinegar is tangy and not sweet, you may want to add a bit of sugar to the vinaigrette.
Click here for a printable version of this recipe – For the Love of Cooking.net