Bring summer season on your desk by way of making this Strawberry Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts, tossed with a easy home made balsamic vinaigrette. This recipe makes a extraordinary summer time meal – best for lunches, picnics, grilled meats, and anything exterior! This salad has grow to be a brand new preferred in my own family, and we make it all the time at home.
INGREDIENTS
Homemade balsamic vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- garlic salt or garlic powder, to taste
- salt and pepper , to taste
Strawberry spinach salad:
- 10 oz baby spinach fresh (about 10 cups of torn leaves)
- 4 cups strawberries , cleaned and hulled, freshly sliced
- 1 avocado , chopped
- 1 cup blueberries
- 1 mango , sliced
- 1/4 cup cashews
INSTRUCTIONS
- In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.
- In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.
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