Ensalada de espinacas y fresas

Ingredientes

• 1/2 cup slivered almonds
• 5 ounces spinach
• 16 ounces strawberries (, sliced)
• 1/2 red onion (, thinly sliced)
• 4 baby cucumbers (, or regular sized, sliced)
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons pure maple syrup
• 1 clove garlic (, finely chopped)
• 1/4 teaspoon kosher or fine sea salt

Preparación

1. 1

   Preheat the oven to 350°F. Sprinkle slivered almonds onto a baking tray, spreading into an even layer, and toast for 6 minutes, or until lightly golden. Set aside.

2. 2

   In a large mixing bowl, combine spinach, strawberries, red onion, and cucumbers.

3. 3

   Prepare balsamic vinaigrette in a jar by combining balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, and salt. Cover with a lid and shake well to combine.

4. 4

   Pour half the balsamic vinaigrette over salad and toss to combine. Sprinkle with toasted almonds and serve.