Baby Spinach & Strawberry Salad with White Balsamic Vinaigrette

Garden Chef Christina Curry has all of the ingredients lined up and ready for the demonstrations.



The strawberry season in Georgia lasts from April through June.  While we do grow strawberries in the Edible Garden, visitors love them, not to mention animals, so there are a limited number we can harvest.  

For demos and classes, we supplement our strawberry patch with farmer’s market or store bought strawberries.

Baby Spinach & Strawberry Salad with White Balsamic Vinaigrette

4 cups baby spinach, cleaned

1 cup strawberries, hulled and quartered

3 T white balsamic vinegar

2 tsp Dijon mustard

1 T shallot, minced

1/2 cup extra virgin olive oil

salt & cracked black pepper, to taste

goat cheese (optional)

In a large bowl, combine the spinach and strawberries.  In a small bowl, combine the vinegar, Dijon mustard and shallot.  While whisking, slowly add the olive oil until emulsified.  Season with salt and pepper to taste.  Pour the dressing over the spinach and strawberries.  Gently toss together.  Serve with crumbled goat cheese if desired.

Find printable versions of the Garden Chef recipes here.

Our visitors aren’t the only ones who think the Outdoor Kitchen is cozy.  Some baby robins with big appetites were nesting above us that day.  (Thankfully, not above the food prep area!)