A beautiful, light salad for summer.
4 cups torn mixed greens and/or baby spinach
2 tablespoons thinly sliced red onion
1 cup sliced fresh strawberries
1/2 cup crumbled feta cheese
1/4 cup toasted sliced or slivered almonds
3 to 5 strawberries (chopped)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon honey to taste
To prepare dressing, combine three to five strawberries with a dash of balsamic vinegar in blender and puree until smooth. Pour pureed strawberries into a small bowl; add remaining balsamic vinegar, olive oil and honey or brown sugar. Whisk until smooth.
To prepare salad, combine torn greens, onion, strawberries, feta cheese and almonds in four individual salad bowls or in one large bowl. Toss with dressing just before serving.
Adapted from Pat Kendall (CSU Extension specialist) recipe in "CSU Cooks."