June is the perfect time to celebrate fresh, seasonal ingredients—and nothing says summer like sweet strawberries and crisp spinach.
This month’s featured recipe is a vibrant Strawberry Spinach Salad that’s as refreshing as it is delicious. Bursting with color and flavor, this salad combines juicy strawberries, tender baby spinach, crunchy almonds, and a tangy homemade dressing for the ultimate early-summer dish. Whether you’re planning a picnic, a light lunch, or the perfect side for your next cookout, this salad brings sunshine to every bite.
Simple ingredients, big flavor, and perfect for spring.
Ingredients
- ½ cup balsamic or raspberry vinaigrette, divided
- 1 teaspoon sugar
- 6 ounces or 6 cups baby spinach
- 1 pint fresh strawberries, tops removed, sliced thin
- ½ red or sweet onion, sliced very thin
Instructions
- Whisk vinaigrette and sugar in small bowl.
- Add 4 tablespoons of vinaigrette to the bottom of a large bowl.
- Add spinach, strawberries, and onions.
- Drizzle remaining vinaigrette on top and toss gently to lightly coat in salad dressing. Serve.
Change it Up!
- Add ½ cup feta cheese, ½ cup sliced almonds, and 1 cup blueberries for added flavor.
- Make it a wrap, add 1 cup shredded cooked chicken and roll in flatbread or whole-wheat tortillas.
- Add chopped cucumber and cooked rotini pasta to transform this into a pasta salad.
Did you know?
Every First Tuesday of the month at 12:30pm from June through October in the Demo Kitchen at the Flint Farmers’ Market you can watch a cooking demo?
