Spinach, arugula and strawberry salad
A delightful summer salad made with baby spinach, fresh strawberries and tossed with a slightly sweet vinaigrette
Course: Salad
Cuisine: American
Author: Mia Kouppa
For the salad
- 3 large handfuls fresh baby spinach
- 1 large handful arugula
- 1 cup (280 grams) strawberries, sliced
- 1 green onion, chopped
- 1 tbsp sesame seeds
For the salad dressing
- 1/4 cup (60 mL) olive oil
- 2 tbsp (30 mL) balsamic vinegar
- 1/2 tbsp (8 mL) maple syrup or honey
- 1/2 tsp Dijon mustard
- salt and pepper to taste
Wash your spinach and arugula and dry thoroughly. If you don't have a salad spinner, dry your greens with a clean kitchen towel or paper towels.
In a large salad bowl, combine the spinach, arugula, green onion and sliced strawberries.
Prepare the vinaigrette by combining all of the ingredients in a jar with a tight fitting lid and shake. Alternatively, combine all ingredients in a bowl and whisk until emulsified.
Add as much of the dressing as you like to your salad; any leftover vinaigrette can be saved for another day. Toss to combine.
Sprinkle the sesame seeds over the top of your salad and serve.
Enjoy.