The combination of sweet strawberries, salty feta cheese, and the tart dressing makes an incredible salad. I like to serve salads on platters to show off the beautiful colors. Blueberries naturally contain pectin, so the dressing will become thick if it sits for a while. If you need to, whisk in a little more olive oil to thin it out.
- One 6-ounce package baby spinach
- 1 Cup sliced strawberries
- 1 Cup crumbled feta cheese
- 1 Cup fresh blueberries
- 1/4 Cup white balsamic vinegar
- Zest of 1 lime
- 1 Tablespoon freshly squeezed lime juice
- 1 Tablespoon honey
- 2/3 Cups olive oil
Arrange the spinach on a serving platter. Top with the strawberries and feta cheese.
For the dressing, place the blueberries, vinegar, lime zest and juice, and honey in the bowl of a food processor fitted with a metal blade. Process until the blueberries are puréed, about 1 minute. With the food processor running, slowly add the olive oil in a steady stream.
Drizzle the dressing over the salad and serve.