International dishesSaladsUnited Statesabout 20 minutes
This salad is done in about 20 minutes, crisp and cool, with the natural sweet and sour of strawberries running through it. The one difficulty is tossing it without bruising the leaves.
The dressing goes into a large bowl first, the feta is crumbled in, then the almonds, toasted sesame and strawberries. The spinach goes in last and gets one gentle turn, no more.
This batch weighs about 553g, at roughly 130 calories per 100g.
Method
Rinse 170g strawberries, hull them and cut them into slices.
Trim the spinach stems, pick out any wilted or damaged leaves and rinse the rest in clean water.
Make the dressing: in a large bowl combine 1 tablespoon white balsamic vinegar, 2 tablespoons olive oil, 1/3 teaspoon salt and 1/3 teaspoon black pepper. Crumble 60g feta cheese into rough pieces and add it to the bowl.
Toast 60g almonds until evenly golden, then crush them roughly so they break into pieces, stopping well short of a powder.
Add the almonds, 1 tablespoon toasted sesame seeds and the strawberries to the bowl and turn them through the dressing, then add 200g spinach and toss until the leaves and berries are evenly coated.
Tips
Baby spinach is young spinach, sold in supermarkets and greengrocers.
A rough crush keeps the almonds nutty, while grinding them fine loses that.
Without feta, goat cheese or cubes of fresh mozzarella work and give a milder flavor.
Apple cider vinegar stands in for white balsamic.
Toss it right before serving, since the leaves weep and soften if it sits.
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