savorysweetlife.com

1 pint strawberries, sliced

1 tablespoon plus one teaspoon

white balsamic vinegar

1 tablespoons olive oil

Salt and pepper

1 bunch spinach, washed and

coarse stems removed

2 ounces goat cheese, crumbled

1/4 cups sliced almonds, toasted

In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl. Add spinach and remaining straw­berries to bowl and toss to coat with dressing. Crumble goat cheese over top of salad and sprinkle with toasted almonds. www.goodhousekeeping.com

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