Strawberry Spinach Salad + Tomato Balsamic Vinaigrette

Marshall Field's Cookbook

{For the Salad}


Baby spinach

Strawberries, thinly sliced

Red onion, thinly sliced

Feta, crumbled

Candied walnuts (optional)


Lightly toss spinach in a bowl with dressing.

Place on plates and top with onion, strawberries, feta, and walnuts if using. 

Drizzle a little more dressing on top.

{For the Vinaigrette}


{Makes just under 3 cups dressing - can easily be cut in half if needed}

2 large roma tomatoes, diced

1 Tbsp minced garlic

1/2 cup minced shallots

1/2 cup balsamic vinegar

2 tsp. honey dijon mustard

1 cup olive oil

1/2 tsp salt

1/2 tsp pepper


Combine tomatoes, garlic, shallots, vinegar, and mustard in a blender and puree until smooth.

With the motor running, add the olive oil in a slow stream to make an emulsion. Add the salt/pepper.

It can be covered and refrigerated for up to 5 days.