An eye-catching spinach summer salad with sweet fresh strawberries and blueberries and salty feta cheese. Perfect for Memorial Day or 4th of July.
Yields: Serves 4
6 ounces baby spinach leaves
2 cups fresh strawberries, hulled and quartered
2 cups fresh blueberries
6 ounces feta cheese, crumbled
1/2 cup sliced toasted almonds (optional)
balsamic vinaigrette or poppyseed dressing
Distribute the baby spinach greens evenly between 4 salad bowls or plates. Top each salad evenly with strawberry quarters, blueberries, feta cheese, and almonds (if using). Drizzle with balsamic vinaigrette or poppyseed dressing just before serving.