Easy Spring Salad

Try this easy and tasty salad this weekend! Yum!


8-9 ounces fresh baby spinach leaves, washed and dried

1/2 cup quartered and thinly sliced red onion

1 pound fresh strawberries, washed, hulled, and sliced (about 3 cups of sliced strawberries)

1 cup (about 4 ounces) crumbled feta cheese

1 cup Maple Glazed Walnuts, optional (but delicious!) See recipe below
Dressing Ingredients

Juice and zest of 1 lemon (about 1/2 to 1 teaspoon of zest and about 1/4 cup juice)

1 tablespoon red wine vinegar

2 tablespoons pure maple syrup

1 teaspoon salt?dash black pepper

1/3 cup olive oil


1. Place spinach and red onion in large mixing bowl.

2. Make dressing by combining dressing ingredients in a jar or blender and blending or shaking until well-mixed. Pour about 3/4 of the dressing over spinach and toss gently to coat.

3. Add strawberries and feta cheese (and walnuts if using) and stir gently, adding more dressing if needed to coat.

Serve chilled or at room temperature. Salad is best eaten within a few hours of mixing.


Maple Glazed Walnuts


2 cups walnut halves and pieces*

1 tablespoon butter

pinch of salt

1/2 teaspoon ground cinnamon

1/3 cup pure maple syrup


1. Measure ingredients (or have nearby) before starting so they are ready when needed.

2. In a heavy or non-stick skillet (I used stainless steel) over medium-high heat, melt butter. When butter is melted, quickly stir in the salt and cinnamon.** Stir in maple syrup and then stir in the nuts.

3. Continue stirring over medium-high heat as the nuts are getting hot and the syrup is bubbly. Stir constantly as the syrup bubbles and then begins to thicken around the walnuts.

4. The nuts are done when the syrup is a thick glaze on the nuts. Remove pan from heat and lay nuts on a plate (not pastic) to cool.

Enjoy as a snack or on top of salads!

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