By Stacey Amagrande
1 pint strawberries, hulled and sliced 1/2 inch
1 bunch spinach washed, stems removed and chopped up
1/2 cup loose pack basil leaves, cut into ribbons (Chiffonade’)
1/4 red onion, sliced very thin
1/4 c slivered almonds, toasted
3 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and pepper
Put prepared spinach, strawberries, red onion and almonds into a salad bowl.
In a small bowl add the vinegar, a pinch of salt and pepper and the basil. Whisk together. While whisking, drizzle in the oil until combined. Pour over salad and toss well. Makes four first course servings!
A great addition to this salad is goat cheese, crumbled bacon, grilled steak.