Strawberry Spinach Salad

During strawberry season here in Florida, everywhere you turn you come across lush, ripe Plant City strawberries. I buy them frequently when they are in season as unfortunately the season is quite short, and once the local strawberries are no longer available the only ones you can find are imported from great distances and simply do not have the same flavor. When in season, I enjoy my strawberries chopped on yogurt for breakfast, dressed in a little sugar and balsamic vinegar for dessert, or sliced in a salad as shown in this recipe. You can easily turn this salad into a main curse by adding some slices of grilled chicken, but I like it simply with just a little crumbled goat cheese on top. I used a raspberry vinegar in my dressing to intensify the berry flavor as well as just a touch of organic honey for sweetness. This salad is a wonderful way to start any meal, or also is great as a light lunch entree. Bags of baby spinach are easy to find in most grocery stores and require little to no preparation before using.

Why Healthy

  • Spinach is high in vitamin K, rich in carotenoids, vitamin C, and B6.
  • Strawberries are rich in flavonoids that help counter cell damage reducing the risk of cancer and cardiovascular disease. As well, strawberries contain important antioxidants that help reduce inflammation.
  • Olive oil is a heart healthy mono-unsaturated fat that contains antioxidant properties known to lower cholesterol.



Strawberry Spinach Salad

A light early summer salad to make when fresh, ripe local strawberries are in season.

Yield: Serves 6

Prep Time: 20 mins


2 Bags (6 Ounces Each) Baby Spinach
1 Pound Fresh Strawberries, Hulled, Washed & Sliced
4 Green Onions, Diced
1 Cup Sliced Cucumbers
3 Ounces Goat Cheese
2 Tablespoons Raspberry Vinegar
6 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Honey
1 Teaspoon Poppy Seeds
Salt & Pepper


Place the dressing ingredients in a bowl and stir to mix well.
Place the spinach, green onions, cucumbers, and strawberries in a large bowl, and toss with just enough dressing to lightly coat the spinach leaves.
Arrange the salad on individual bowls and crumble some goat cheese on top of each plate.
Serve immediately.


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