Makes 4 servings
½ cup walnuts
4 cups fresh baby spinach, stems trimmed, coarsely chopped
8 large strawberries, thinly sliced
¼ cup balsamic vinegar
3 Tbsp honey
2 Tbsp spicy brown mustard
¼ tsp sea salt
¼ cup (1 oz.) crumbled feta cheese (optional)
Preheat the oven to 375°F. Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Transfer to a plate to cool.
Toss the spinach with the strawberries in a large bowl. Whisk the vinegar, honey, mustard and salt in a small bowl. Drizzle three-fourths of the dressing over the salad; sprinkle the walnuts on top. Serve sprinkled with cheese, if desired, and with the remaining dressing on the side.
Nutrition facts (per serving): Calories 172, fat 8 g (saturated fat 1 g), cholesterol 0 mg, protein 3 g, carbohydrates 23 g, fiber 3 g, sodium 217 mg, sugars 17 g
Reprinted with permission from Pretty Delicious by Candice Kumai (Rodale, 2011).