Spinach, Romaine and Strawberries with Balsamic Vinaigrette

READY IN: 15mins
Recipe by Charlotte J

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

Top Review by Bitsie

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.

Ingredients Nutrition

Directions

  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.

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