The fresh baby kale, sweet strawberries, tangy red onions, and creamy feta cheese in this Springtime Baby Kale and Strawberry Salad taste great together. The salad is dressed in a homemade balsamic vinaigrette. This bright and healthy salad is the perfect way to welcome spring because the toasted almonds give it a satisfying crunch.
Ingredients: 5 cups baby kale. 2 cups strawberries, hulled and sliced. 1/2 cup red onion, thinly sliced. 1/2 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.
Instructions: Baby kale, sliced strawberries, red onion, and crumbled feta cheese should all be put in a large salad bowl. Slice the almonds and toast them in a small skillet over medium heat for about two to three minutes, or until they turn golden brown. Take it off the heat and let it cool down. Set aside a small bowl and add the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper. Mix them together using a whisk. Pour the dressing over the salad and gently toss to mix, making sure that the dressing covers everything. Toast the almond slices and then sprinkle them on top of the salad. Serve your Springtime Baby Kale and Strawberry Salad right away and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Peakview Parent Teacher Organization
