Strawberry Fields Salad

Strawberry Fields Salad

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Strawberry Fields Salad

Strawberry Fields Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 1/3 cup Olive or canola oil
  • 4 tbsp Strawberry or raspberry balsamic vinegar
  • 1 tbsp Honey
  • Salt and pepper
  • 9 to 12 ounces Fresh spinach
  • 2 to 3 cups Sliced strawberries
  • 1/3 cups Sliced toasted almonds or pecan halves
  • 1/2 cup Crumbled feta cheese


  • In a jar with a tight-fitting lid add vinegar, honey, oil and a pinch of salt and pepper.
  • Put on lid and shake well until the dressing starts to thicken a bit.
  • To serve, put the spinach in a large bowl.
  • Toss with enough of the vinaigrette to coat the spinach.
  • Sprinkle with strawberries, cheese, and almonds.
  • Extra dressing keeps in the fridge for a week.


Calories: 224kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 177mg | Potassium: 394mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4047IU | Vitamin C: 46mg | Calcium: 135mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. I also add a 1/2 cup of blueberries. This salad is fantastic!

  2. Sandy pinkstaff says:

    Great salad and the dressing was a perfect blend. I couldn’t wait to try it.

    1. Amy Hanten says:

      Hi Sandy. Thanks! I love it too! Perfect for spring and summer when the strawberries are so beautiful! Sometimes I’ll serve it with grilled chicken on top. Makes a nice lunch or light dinner!