Strawberry Fields Salad

  • Yield: 2 servings


2cups baby spinach leaves
2cups mixed salad greens
1cup sliced strawberries
1/4cup crumbled Feta cheese
2tablespoons sliced almonds, toasted
-- White Balsamic Vinaigrette (below)
1cup white balsamic vinegar
2tablespoons sugar
1/4cup minced shallots
1tablespoon minced garlic
1tablespoon Dijon mustard
2teaspoons freshly ground pepper
2cups vegetable oil


  1. For the salad.  Mound equal amounts of the spinach on two salad plates.  Top with the salad greens.  Sprinkle with the strawberries, cheese and almonds.  Drizzle with the desired amount of White Balsamic Vinaigrette.
  2. For the dressing.  Combine vinegar, sugar, shallots, garlic, Dijon mustard and pepper in a bowl and mix well.  Add the oil slowly, whisking contantly until blended.  Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

Recipe reprinted with permission from the Melting Pot Restaurants’ Dip Into Something Different, (The Melting Pot Restaurants, Inc. 2008).