This weekend Marc and I went over to our friends, Doug and Becky’s place for dinner and drinks. Becky had the idea to do individual pizzas and salad and it worked out great! I was in charge of the salad and decided to bring a tried-and-true combination that I haven’t made since last summer.
This salad combines fresh baby spinach with sweet strawberries, tangy feta cheese, toffee glazed almonds, and crisp red onions. It all comes together with a poppyseed vinaigrette that gets its pink color from a couple of strawberries blended in the dressing.
It paired perfectly with the fun pizzas we created, but I have served it with grilled chicken or fish. It would also make a nice side for Easter brunch!