Thursday, March 18, 2010
A Spring Salad
Strawberry spinach salads are probably one of my favorite things to eat as soon as it turns spring. I love this recipe, except I usually substitute goat cheese for the blue cheese... Of course it is up to you which one you prefer!
1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste
1. Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.
Bridget Drennen, Atlanta, Georgia, Southern Living, APRIL 2006
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