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A fresh and vibrant salad combining sweet strawberries, crisp romaine and spinach, tangy feta cheese, and crunchy toasted almonds, all tossed in a bright honey-mustard strawberry vinaigrette. Ready in 15-25 minutes, perfect for a quick lunch or light dinner.

Ingredients

Scale
  • 3/4 cup olive oil
  • 5 tbsp cider vinegar
  • 2 1/2 tsp mustard
  • 1/2 tsp garlic, minced
  • 1 1/2 tbsp honey
  • 1 tsp salt
  • 1 shallot, minced
  • 1 strawberry, diced (for dressing)
  • 4 cups spinach
  • 3 cups romaine lettuce
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup almonds, slivered and toasted
  • 1/2 red onion, thinly sliced into half-moons
  • 2 cups strawberries, sliced (for salad)

Instructions

  1. Heat a dry skillet over medium heat.
  2. Add slivered almonds and toast, stirring often, about 4 minutes until golden and fragrant.
  3. Remove toasted almonds from heat and transfer to a plate to cool.
  4. Mince the garlic and shallot; dice one strawberry for the dressing; slice the red onion into thin half-moons.
  5. Slice the remaining strawberries into halves or quarters.
  6. Combine olive oil, cider vinegar, mustard, minced garlic, minced shallot, diced strawberry, honey, and salt in a blender or jar.
  7. Blend or shake vigorously for about 30 seconds until emulsified and the strawberry breaks down.
  8. Taste the dressing and adjust honey or salt as needed.
  9. Transfer the dressing to a jar or bottle.
  10. Rinse romaine and spinach under cool running water and dry thoroughly using a salad spinner or paper towels.
  11. Tear or roughly chop romaine into bite-sized pieces and tear spinach to match.
  12. Toss all the greens in a large bowl.
  13. Crumble the feta cheese.
  14. Divide the greens between serving plates or bowls.
  15. Top each plate with crumbled feta, sliced red onion, sliced strawberries, and toasted almonds.
  16. Drizzle the dressing over the salads just before serving.

Notes

Add dressing just before serving to avoid limp greens., Ensure greens are thoroughly dried to prevent sogginess., Toast almonds carefully to avoid burning for best flavor., Slice strawberries close to serving time to prevent salad from becoming soggy., Salad can be served alone or as a side with grilled chicken, salmon, shrimp linguine, or grilled meats., Dressing can be stored in the fridge up to one week., Wash and dry greens then store with paper towels for up to 3-4 days refrigerated., Toast almonds, crumble feta, and slice onion ahead for quick assembly.

Nutrition

Find it online: https://mamapantry.com/simple-strawberry-romaine-feta-salad/