Spinach and Strawberry Salad with Toasted

Walnuts and Balsamic Vinaigrette




10 Servings


Dressing Ingredients:
5 tbsp. balsamic vinegar
2 tsp. Dijon mustard
10 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

Preparation:
In a small bowl, whisk together the balsamic and mustard, slowly whisk the olive oil until well combined; season with salt and freshly ground pepper. 

Salad Ingredients:
12 cups baby spinach
2 pint fresh strawberries, wash, top removed (hulled) and sliced
1/2 cup walnut pieces or almond slices, lightly toasted

Preparation:
In a large bowl combine the spinach, strawberries and nuts. Pour dressing over salad, toss well to combine. Divide among 10 plates and serve.