Spinach, Romaine and Strawberries with Balsamic Vinaigrette

I remember the first time I tasted a salad that wasn’t just a sad pile of iceberg lettuce. It was at a small bistro in Italy, and it was a revelation. The combination of peppery spinach, crisp romaine, sweet strawberries, and a tangy balsamic vinaigrette was an explosion of flavor and texture that completely changed my perception of what a salad could be. It was so vibrant and fresh that I felt like I was eating sunshine. This recipe is my attempt to recreate that magical experience, bringing a little bit of Italian sunshine to your table.

Recipe Overview

• Prep Time: 15 minutes
• Servings: 6
• Dietary Type: Gluten-Free, Vegetarian, Vegan

Ingredients

• 1 head romaine lettuce
• 6 ounces fresh spinach
• 2 cups fresh strawberries
• 4 tablespoons fresh parsley, coarsely chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt & freshly ground black pepper

Equipment Needed

• Large salad bowl or individual plates
• Salad spinner or paper towels
• Small container with a tight-fitting lid (for vinaigrette)

Instructions

1. Begin by preparing the romaine lettuce. Separate the leaves from the head and wash them thoroughly under cold running water. This ensures you remove any dirt or grit.
2. Once washed, spin the romaine leaves in a salad spinner to remove excess water. If you don’t have a salad spinner, pat them dry with paper towels. Excess moisture will dilute the vinaigrette and make the salad soggy.
3. Next, prepare the spinach. Wash and dry the fresh spinach, unless the package indicates that it has already been cleaned. Even if pre-washed, I still recommend a quick rinse to ensure freshness.
4. To keep the romaine and spinach crisp and fresh, wrap the cleaned greens in damp towels. Then, cover them loosely with plastic wrap and refrigerate until serving time. This will help maintain their texture and prevent them from wilting.
5. Just before serving, wash and hull the strawberries. Cut each strawberry into quarters. Quartering the strawberries releases their juices and makes them easier to eat.
6. Tear the romaine and spinach leaves into small-to-medium pieces. Avoid cutting them with a knife, as tearing helps to prevent browning and preserves the leaves’ texture.
7. Combine the torn romaine and spinach leaves and the quartered strawberries in a large salad bowl. Alternatively, you can arrange the ingredients on six individual plates for a more elegant presentation.
8. Sprinkle the coarsely chopped fresh parsley on top of the salad. The parsley adds a fresh, herbaceous note and a pop of color.
9. In a small container with a tight-fitting lid, pour in the balsamic vinegar and olive oil.
10. Cover the container tightly and shake vigorously until the dressing is well mixed and emulsified. This ensures that the vinegar and oil combine properly, creating a smooth and flavorful vinaigrette.
11. Pour the balsamic vinaigrette over the salad, distributing it evenly.
12. Season the salad generously with salt and freshly ground black pepper to taste.
13. Serve the salad immediately to prevent the greens from wilting from the vinaigrette.

Expert Tips & Tricks

• Chill Your Greens: Make sure your greens are thoroughly chilled before assembling the salad. Cold greens are crisper and more refreshing.
• Make the Vinaigrette Ahead: The balsamic vinaigrette can be made up to a week in advance and stored in the refrigerator. Just be sure to shake it well before using.
• Toast Some Nuts: For added crunch and flavor, toast some slivered almonds or pecans and sprinkle them on top of the salad.
• Add a Creamy Element: If you’re not strictly vegan, a sprinkle of crumbled goat cheese or feta cheese adds a delicious creamy and tangy element.
• Adjust the Sweetness: If your strawberries aren’t as sweet as you’d like, add a teaspoon of honey or maple syrup to the vinaigrette to enhance the sweetness.
• Dry Herbs: If you do not have fresh parsley, you can use dried parsley, but reduce the amount to 1 tablespoon.

Serving & Storage Suggestions

Serve this salad immediately after dressing to prevent the greens from wilting. It’s a perfect accompaniment to grilled chicken, fish, or tofu. You can also serve it as a light and refreshing lunch.

Leftovers are best consumed within a few hours, as the dressed greens will become soggy over time. If you anticipate leftovers, dress only the portion you plan to eat immediately and store the undressed salad and vinaigrette separately. Undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. Vinaigrette can be stored in the refrigerator for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	85.7 kcal	N/A
Calories from Fat	N/A	54%
Total Fat	5.1 g	7%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	36.2 mg	1%
Total Carbohydrate	9.3 g	3%
Dietary Fiber	3.9 g	15%
Sugars	4.5 g	N/A
Protein	2.6 g	5%

Note: Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Berry Medley: Use a mix of different berries, such as blueberries, raspberries, and blackberries, in addition to or instead of the strawberries.
• Citrus Vinaigrette: Substitute the balsamic vinegar with lemon or orange juice for a brighter, citrusy flavor.
• Arugula Addition: Add a handful of arugula for a peppery kick.
• Vegan Cheese: Sprinkle with a vegan parmesan cheese alternative.
• Nuts and Seeds: Add sunflower seeds, pumpkin seeds, or toasted walnuts for extra crunch and nutrients.
• Dried Cranberries: Add a touch of sweetness with dried cranberries.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: It’s best to assemble the salad just before serving to prevent the greens from wilting. You can, however, wash and dry the greens and make the vinaigrette in advance.

Q: How can I prevent the strawberries from becoming mushy?
A: Wash and hull the strawberries just before using them. Cutting them into quarters also helps to release their juices, which enhances the flavor of the salad.

Q: Can I use dried herbs instead of fresh parsley?
A: Yes, you can substitute dried parsley for fresh parsley. Use about 1 tablespoon of dried parsley for every 4 tablespoons of fresh parsley.

Q: What if I don’t have balsamic vinegar?
A: You can substitute red wine vinegar or apple cider vinegar for balsamic vinegar. The flavor will be slightly different, but still delicious.

Q: How can I make this salad more filling?
A: Add a source of protein, such as grilled chicken, fish, tofu, or chickpeas, to make the salad more substantial.

Final Thoughts

This Spinach, Romaine, and Strawberries with Balsamic Vinaigrette salad is more than just a dish; it’s a celebration of fresh, vibrant flavors and textures. It’s a reminder that simple ingredients, when combined thoughtfully, can create something truly extraordinary. I encourage you to try this recipe and experience the joy of a truly satisfying salad. Feel free to experiment with different variations and substitutions to make it your own. And most importantly, share your creations and feedback – I’d love to hear how you’ve made this recipe your own! Enjoy!