I recently returned from a great getaway in the Sonoran desert. Phoenix, Arizona to be exact. My old stomping grounds and the home of my alma mater, Arizona State University. It is also the home to many of my best friends. Friends I miss terribly on a daily basis.
During my stay, my dear friend Linley and her husband threw me and my boyfriend an amazing barbecue and invited over a bunch of my Zona friends. It was so great to see everyone and there was a lineup of delicious food, including this perfect summertime salad. This spinach and strawberry salad is easy to make and satisfying on sweltering hot days, including those Arizona days spilling over the 100-degree mark.
What you’ll need:
– One bag of spinach
– One bag of mixed greens
– One carton of strawberries
– 1/2 lb of feta (plain chunk, not crumbled)
– One medium sized cucumber
– 1/3 cup olive oil
– 3 tablespoons balsamic vinegar
– 2 teaspoons Dijon mustard
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
First thing’s first, make sure there is a large doberman to pick up any food that may fall to the ground. This guy’s name is Damion and he’s such a teddy bear!
Pour the packages of mixed greens and spinach in a large bowl. Next, slice up strawberries and cucumbers – the more strawberries the better! Place the sliced strawberries and cucumbers on the bed of mixed greens.
With a fork, pull out chunks of feta from the large block, and sprinkle on top of the salad.
To create the dressing, whisk together the oil, vinegar, mustard, salt, and pepper in a small bowl or jar. And there you have it! The salad is ready for serving and is a nice accompaniment to the typical barbecue food suspects.
Love you, Lin and Ike!
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Great post, Sar! So glad you liked the salad – and the pictures are great! I love that Damien made the cut. 🙂 Love you!