Ensalada de fresas, espinacas y queso feta (sin gluten)

Ingredientes

• 2 cups fresh baby spinach
• 1 cup fresh strawberries
• 1/3 red onion
• 1/3 cup pecans
• 3 ounces feta cheese
• 2 tablespoons balsamic vinegar, for drizzling
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparación

1. 1

   Soak Onions in Water: Place the sliced red onion in a small bowl and cover with cold water. Leave to soak for 15 minutes (this removes the sharpness without losing the crunch). Drain and pat the onions dry with paper towels to get rid of excess water before using.

2. 2

   Toast Pecans: Toast the pecans in a large skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and leave to cool completely.

3. 3

   Prepare Salad Dressing: Add the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper to a small jar. Seal with a lid and shake vigorously until the dressing is fully emulsified and smooth. (Alternatively, place the dressing ingredients in a bowl and mix well with a small whisk or fork.)

4. 4

   Combine Salad Ingredients: Place the baby spinach in a large bowl. Add the hulled strawberries, sliced or quartered depending on their size.

5. 5

   Add Red Onions: Add the drained red onions.

6. 6

   Toss with Dressing: Drizzle the dressing over the salad, then toss gently to coat everything evenly.

7. 7

   Garnish & Serve: Transfer to a serving plate, top with toasted pecans and crumbled feta. Finish with a drizzle of balsamic vinegar just before serving.