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The weather, dear reader, is getting warmer and warmer by the day, you know? It has been nothing short of a LOVELY spring here in Utah. Crossing my fingers mother nature stays lovely for a while longer and doesn’t haul off and scorch us anytime soon. I’d prefer lovely warm weather to scorching heat wave weather, any day of the week. I’d love it Sunday. Monday. Tuesday. Hang in there. Wednesday…well you get the idea, right? Pretty sure you can recite all of the days of the week your very own self. Am I right, or what.  Reciting the days of the week is so like, 3 decades ago. For sure.

Todays recipe is definitely a warm weather, enjoy the beautiful world around you, kind of recipe. Strawberry Spinach Salad, laden with heavenly things like red onions, feta cheese and sugared almonds. Top it off with the homemade Raspberry Poppyseed Vinaigrette I posted yesterday and life will be a beautiful thing. Beautiful on Sunday. Monday. Tuesday… πŸ™‚     

Strawberry Spinach Salad
Time: 15 minutes
Yield: 7-10 servings
Recipe from Jamie Cooks It Up!
***NOTE: This salad is best assembled just before it is served. It tends to get a bit juicy and slimy if the berries and dressing hang out too long together. The sugared almonds and dressing can be prepared several days in advance. Keep the almonds in an air tight container and the dressing covered and refrigerated. ***
1/2 C sliced almonds
2 T sugar
dash salt
1 (6 ounce) package spinach
1/2 red onion, sliced
1 C feta cheese
1 apple, golden delicious or gala
1 C craisins
1 (16 ounce) package strawberries
1. Toss your almonds into a medium sized skillet. Sprinkle 2 tablespoons of sugar and a dash of salt over the top of the nuts. Heat the pan up over medium high heat. Allow the sugar to melt a bit and the nuts to turn golden brown. Stir with a spatula frequently. 
When the sugar has melted and caramelized (should only take about 4 or 5 minutes) remove the pan from the stove top and pour the nuts onto a plate to cool. 
2. Rip the spinach into bite size pieces with your hands and toss them into a large bowl. 
3. Remove the green stems from one pound of strawberries. Slice them and add them to the spinach. 
4. Slice up half a red onion and add it to the bowl. 
Add 1 cup crumbled feta cheese, 
the sugared almonds, 
one diced apple
and 1 cup of craisins. 
5. Make this fabulously wonderful Raspberry Poppy Seed Vinaigrette and pour it all over the salad. Serve and enjoy. 

About Jamie

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  1. We've had a lovely spring as well. I had a feeling this might be the salad you were going to use that vinaigrette on (great minds…, you know the saying). I've been on such a spinach kick lately… and I happen to adore spinach and with strawberries, and spinach with craisins :). Surely I'll enjoy spinach with strawberries, craisins, and your yummy raspberry vinaigrette.

  2. Love your recipes and this one looks very yummy! Going to try it very soon. Quick question, in the ingredients, you have 2 T. sugar listed – I assume that is for the almonds? In the instructions you say to sprinkle 1/2 c. sugar on almonds. Which is the correct amount of sugar? I'm guessing it's the 2 T but just wanted to check. Thanks!!