This simple yet charming salad combination was made for a Mother's Day brunch many years ago. At that time I ended up not posting the recipe because I didn't like the photo. But this week, inspired by the beautiful red strawberries, I found many fun ways to arrange the spinach leaves and strawberries, and take pictures of them. Its freshness is amazing, and kids (sometimes) love it—as the dressing has some hidden sweetness blended with the tangy combination of balsamic vinegar and strawberries.
Baby Spinach Salad with Black and Red Dressing
You can choose different ingredients for the main salad. I've combined it with rocket and once used basil instead of spring onions.
4 cups fresh baby spinach
1 sliced medium strawberry for each plate
1 ripe strawberry, diced in tiny pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 spring onion, finely chopped
1/3 cup apple juice or lemonade
Kosher salt to taste
Mix all ingredients for the dressing at least one hour before serving. Organize each plate with a bed of spinach and slices of strawberry. Serve with the dressing on the side or pour over the salad, leaving the guest to redesign the plate. Enjoy!