Ingredients
- 1/2 cup sliced almonds
- 4 cups baby spinach rinsed and dried
- 1 cup strawberries sliced
- 1 cup blueberries
- 1 small cucumber diced
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Place the sliced almonds in a dry skillet over medium heat. Stir constantly until they turn lightly brown, about 5 minutes. Transfer to a plate and let cool.
- In a large bowl, add the baby spinach, strawberries, blueberries, and cucumber. Gently fold in the crumbled feta cheese and the cooled, toasted almonds.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, minced garlic, salt, and pepper. Drizzle the dressing over the salad and toss gently until evenly coated. Serve immediately.
