Strawberry Spinach Salad with Tomato Balsamic Vinaigrette

By SpartyGreenMom

Ingredients

• 6 oz. baby spinach
• 8 oz. strawberries, sliced
• 1/2 small red onion, thinly sliced
• Optional: clover/alfalfa sprouts, avocado, chickpeas, candied nuts
• {For the dressing}
• 2 large roma tomatoes, diced
• 2 cloves garlic, minced
• 2 shallots, chopped (1/2 cup)
• 1/2 cup balsamic vinegar
• 2 tsp. honey dijon mustard
• 3/4 cup olive oil
• 1/4 tsp. salt (more to taste)
• 1/4 tsp. pepper

Preparation

Step 1

Make the dressing: in a blender combine tomatoes, garlic, shallot, balsamic vinegar, and mustard. Blend until smooth. With motor running, slowly add olive oil then salt and pepper.
In a bowl, toss spinach with about 2/3 cup dressing (more or less to taste).
Place spinach on plates and top with strawberries, onion, and another drizzle of dressing.

*Note: recipe makes 2 1/2 cups dressing (cut in half if desired). Dressing can be covered and refrigerated for up to 5 days.