Spinach Salad, Two Ways

In honor of warmer weather, I thought I’d share my go-to spinach salads, which are as easy to prepare as they are delicious. I was never a fan of spinach until a few years ago, when I discovered that, while I do hate canned or bagged spinach, I love fresh baby spinach. I use it as the base for pretty much everything now. Here are two variations that are simply divine.

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Feta and Strawberry Salad:

• Fresh baby spinach, washed

• Feta cheese crumbles

• Sliced strawberries

• Toasted almond slivers

• Marzetti Simply Dressed Balsamic vinaigrette

• Fresh cracked pepper

Assemble the layers, crack some pepper, and top with grilled chicken for extra protein.

Feta and Pear Salad:

• Fresh baby spinach, washed

• Feta cheese crumbles

• Matchstick slices of pear

• Almond slivers

• A squeeze of fresh lemon

• Briannas French Vinaigrette

• Fresh cracked pepper

For something a little more delicate, assemble the layers and crack some pepper on top. I like the pear salad as a starter before big dishes, and the strawberry salad as a full meal. But you do you, boo.

This recipe was originally shared on J.T. Ellison’s newsletter.