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You can’t go wrong with a simple spinach salad. This one’s a classic, and marries summery herbs and fruit with tangy goat cheese.

Spinach, Basil, and Strawberry Salad; Sweet Corn Soup with Thyme

Serves 4

1/4 cup balsamic vinegar

2 Tbs. raspberry preserves

1/4 tsp. Sriracha or other hot sauce, or to taste

1/3 cup olive oil

6 cups baby spinach leaves

1 cup fresh basil leaves, chopped

1 small red onion, halved and sliced very thinly crosswise

1/2 cup toasted pecans

2 cups fresh strawberries, hulled and sliced

4 oz. goat cheese

1. Combine vinegar, preserves, hot sauce, and olive oil in a small jar with a tight-fitting lid. Shake vigorously until combined. Set aside.

2. In a large bowl, combine spinach, basil, onion, and pecans. Drizzle with just enough dressing to lightly coat spinach leaves and toss to mix. Gently toss in strawberries. Season to taste with salt and pepper.

3. To serve, divide among four plates, top with goat cheese, and serve immediately.


Skip the strawberries, basil, and pecans; add 1 cup cubed roasted beets and 2 cups baby arugula.

Leave out the strawberries, pecans, and dressing; toss spinach with 1 cup cooked white beans, 1/4 cup crumbled bacon, and 3 tablespoons olive oil.

PER SERVING: 470 cal; 12g pro; 38g total fat (10g sat fat); 23g carb; 30mg chol; 160mg sod; 4g fiber; 14g sugars