Spinach, Romaine and Strawberries with Balsamic Vinaigrette

Total Time
Prep 15 mins
Cook 0 mins

A light salad that looks so good it MAKES you want to eat it.

Ingredients Nutrition


  1. Separate romaine leaves and wash thoroughly.
  2. Spin or pat dry off paper towels.
  3. Wash and dry the spinach unless the package indicates that they have been cleaned.
  4. Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
  5. Just before serving, wash and hull strawberries and cut into quarters.
  6. Tear romaine and spinach leaves into small-to-medium pieces.
  7. Combine greens and berries in a salad or arrange on six individual plates.
  8. Sprinkle parsley on top.
  9. Pour vinegar and oil into a small container that has a tight-fitting lid.
  10. Cover and shake until dressing is well mixed.
  11. Pour over salad.
  12. Season with salt and pepper.
  13. Serve immediately.


Most Helpful

This is a wonderfully tasty salad and a nice light treat after so many heavy holiday meals. I did add some crispy crumbled bacon just to make it a more complete lunch. Great tip, Charolette, to wash and hull the berries right before using. Strawberries should only be washed when ready to use to prolong their freshness.

Bitsie January 05, 2004

A very nice brightly colored salad. Went well with #60167 Fettuccine Jardiniere by Susie in Texas. I also added a little more balsamic vinegar to the dressing. Thanks Charlotte J.

ratherbeswimmin' June 04, 2005

My family had this for dinner. Not served with anything, just a nice big delicious salad for a summer dinner. Very good.

- Momma Loon June 03, 2005

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