Baby Spinach Salad with Strawberries, Mint and Almonds

  This is a perfect brunch salad and really brightens up a hearty frittata.

Baby Spinach Salad with Strawberries, Mint and Almonds

Serves 4

Cooking Time: 15 minutes

5 oz. Baby spinach leaves (about 5 cups)

1 pint strawberries, washed, hulled and sliced

1 Tbls lemon juice or champagne vinegar

2 tsp. honey, dissolved in the lemon juice

12 mint leaves, chopped

3 Tbls. extra virgin olive oil

kosher salt

freshly ground pepper

½ cup almonds, toasted and chopped

Place spinach in a medium large serving bowl and top with strawberries. In a pint jar, add lemon juice, honey and a ½ tsp. of kosher salt. Place lid on jar and shake to dissolve the honey and salt. Add mint, olive oil and a few grinds of pepper. Shake vigorously to emulsify. Taste and adjust seasoning with salt, pepper and lemon juice or vinegar. Pour dressing on spinach and gently toss to coat the leaves evenly. Garnish with almonds and serve. Fresh goat cheese would be a great addition.

Small space tip: Always keep a small jar with lid handy. You’ll find it has multiple uses for mixing to storage.