Strawberry and Blueberry Spinach Salad
Sliced strawberries, blueberries, red onion, and crumbled feta cheese over a bed of spinach tossed in a balsamic vinaigrette dressing. This Strawberry and Blueberry Spinach Salad is the perfect patriotic side dish for the 4th of July!
Servings 4
Calories 229kcal
Equipment
- Chef knife
- Cutting Board
- Large Bowl
Ingredients
Salad
- 8 cup baby spinach
- ¾ cup blueberries
- ¾ cup strawberries, sliced
- ¼ cup feta cheese, crumbled
- ¼ cup red onion, chopped
Dressing
- ½ cup olive oil
- 2 tbsp honey
- 1 tbsp dijon mustard
- ¼ cup balsamic vinegar
- ½ tsp sea salt
- ½ tsp black pepper
- 1 clove garlic, minced
- ½ tsp dried thyme
Instructions
- Add all salad dressing ingredients to a large bowl and whisk together for 30 seconds. Place in a jar in the fridge until you are ready to serve the salad.
- Slice the strawberries and chop the red onion. Add the spinach to a large bowl and top with the strawberries, blueberries, feta cheese and red onion. Toss the salad in 4 tbsp of dressing and serve.
Notes
Macros per 1 serving of salad + 1 tbsp of dressing: 13g carbs, 18g fat, and 5g protein