Someone recently asked me what salad I like to make the most during the summer. I don’t know that I have a “favorite” salad, but I really like this Spinach Salad with Strawberries and Kiwifruit. I make this quite often and I’m amazed that I haven’t posted the recipe before now.
The balsamic vinegar lends tartness and the maple syrup offer sweetness to this spinach salad. Make sure you use real maple syrup; it tastes so much better than the less expensive pancake syrup you see at the store.
If you don’t have any balsamic vinegar, regular raspberry vinegar will work too.
This spinach salad makes a terrific main course, especially when served with Whole Wheat Flax Dinner Rolls. Without the chicken, it would also be perfect served alongside a grilled steak.
What’s your favorite salad to eat when it’s hot out?
Spinach Salad with Strawberries and Kiwifruit
- 2 tablespoons fruit-flavored balsamic vinegar I used black cherry or regular balsamic
- 2 teaspoons maple syrup
- 1 teaspoon olive oil
- 2 teaspoons olive oil
- 5 ounces boneless skinless chicken breast, thinly sliced
- Garlic pepper
- 4 cups baby spinach leaves
- 1-1/2 cups sliced fresh strawberries
- 1 kiwifruit peeled and sliced
Make dressing: Whisk together vinegar, maple syrup and olive oil. Set aside.
Cook chicken: Heat olive oil in a small skillet over medium-high heat. Add chicken and sprinkle with garlic pepper. Cook until chicken is opaque, about 7 to 10 minutes. Drain on paper towels.
Make salad: Place spinach in large bowl and toss with dressing. Divide spinach between two plates or shallow bowls. Top with chicken, strawberries and kiwifruit slices. Serve immediately.