Strawberries and apples work together to create a sweet and tangy salad perfect for late summer and early autumn meals served outdoors. With a bed of mixed greens or baby spinach, strawberry and apple salad is both nutritious and flavorful, satisfying cravings for sweet and savory, crunchy and smooth. Serve with grilled chicken or steak, or with a zesty mango gazpacho soup in summer or a squash soup in the fall.
Combine 1/4 cup of white wine vinegar, the zest of one lemon and a pinch of salt in a small bowl. Whisk in 2 to 3 tbsp. of olive oil and 1 tsp. of honey. Add the juice of half of a lemon and whisk. Set aside.
Wash and let dry approximately 1 lb. of fresh baby spinach or mixed greens. Place in the refrigerator to chill.
Rinse 1 pint of strawberries, and pat dry. Halve the strawberries, discarding the stems. Place in a bowl, and set aside.
Wash, peel and core two to three large apples. Use tart apples such as Fuji or Granny Smith. Squeeze lemon juice over the apples to prevent browning.
Chop 1/4 to 1/2 cup of almonds. Use 1/4 cup of slivered almonds, if preferred.
Cube 4 oz. of mozzarella cheese or crumble 4 oz. of feta cheese, and set aside.
Place the greens or spinach in a large salad server, and pour 1 to 2 tsp. of vinaigrette on the greens. Toss lightly to coat.
Add the apples and cheese to the greens, add 2 to 3 tsp. of vinaigrette to the mix, and toss to coat. Add the strawberries and almonds, add 1 to 2 tsp. of vinaigrette, and toss to coat. By adding ingredients and vinaigrette in portions, the ingredients are more likely to be evenly coated and the salad less likely to be overdressed--that is, too much vinaigrette added, making for a soggy salad.
Continue to add dressing 1 tsp. at a time and tossing, until satisfied with the taste. The vinaigrette should not be seeping out around the edges, but the salad should have a slight sheen to it.
Pour any remaining vinaigrette into a small bowl, and use it for dipping. Serve the salad with a loaf of crusty bread.