Meatless Friday: Spinach Salad with Berries and Feta

For Meatless Friday, Maria Morera Johnson shares a simple salad that can serve as a main course or side dish. Download our printable recipe card!

The summer months invite us outdoors on beautiful days and indoors on days when the heat is too much, and the thought of a heavy meal isn’t appealing. This light strawberry salad is filling and cool, and takes advantage of fresh produce from your garden or local farmers’ markets.

The best part of this meal is that it has a foundational layer, and you can add and take away items according to your family’s tastes or availability of ingredients. I enjoy it as the main course on the back porch with a chilled glass of Chardonnay or iced tea and lively conversation with girlfriends, but my husband prefers it as a robust side with grilled fish filet.

Spinach Salad with Berries and Feta

Salad:

6 cups fresh romaine, baby spinach, or mixed greens
2 cups sliced fresh strawberries
Optional: blueberries or dried cranberries

Protein:

2-3 hard-boiled eggs, sliced or quartered
½ cup crumbled feta or goat cheese (I prefer shaved parmesan)
¼ cup roasted sunflower seeds (or pepitas)
½ cup chopped walnuts (toasted or candied, optional)
¼ avocado, sliced (optional)

Vegetables:

¼ red onion, thinly sliced or diced
½ cucumber, thinly sliced or diced
¼ cup shredded carrots
Other veggies such as bell peppers, beets, or asparagus, too! Make it your own!

Dressing:

Balsamic vinaigrette (I use a store-bought blueberry or regular)

Note:

A grilled, flaky, mild fish is a terrific accompaniment. I drizzle some of the balsamic vinaigrette over the fish, too! Bon appetit!