Strawberry & Spinach Salad with Blueberry Balsamic Vinaigrette


For the Salad

1½ cups packed Baby Spinach

6-7 Fresh Strawberries, quartered or thickly sliced

⅛-¼ cup Walnuts, roughly chopped

⅛-¼ cup Pecans, roughly chopped

2 tbsp Hemp Hearts

For the Blueberry Balsamic Vinaigrette

1 tbsp Honey

½ tsp Stone Ground Mustard

4 tbsp Aged Blueberry Balsamic Vinegar

¼ t Salt

3 tbsp Walnut Oil

3 tbsp Extra Virgin Olive Oil


For the Dressing

In a mini blender, combine all ingredients and blend until emulsified.

If you don’t have a mini blender:  Whisk together honey, mustard, raspberry balsamic vinegar, parsley, oregano and salt in a bowl until well combined.

Continue to whisk as you add the oils.  Mash raspberries gently with a fork and stir in.

Pour into a dressing bottle.  Let set in the refrigerator overnight to let the flavors meld together.  This dressing pairs perfectly with crushed pecans on a lush bed of chopped greens.

For the Salad

Layer all salad ingredients in the order in which they are listed for a beautiful presentation of a delectable salad.  Top with dressing and serve immediately.


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