Strawberry, Nut & Feta Summer Salad As the saying goes, “If you can’t stand the heat, get out of the kitchen.” Luckily, we’ve got a recipe that will get you in and out of the kitchen in just minutes. Plus, it’s got a ton of variations so you can make it your own to please the people at your table. We suggest serving it with a glass of iced tea (pour a glass in these cute-as-can-be Mason jar cups that are perfect for summer) and water crackers or a baguette. INGREDIENTS One container washed and ready to eat spinach leaves 2 ½ cups fresh strawberries, sliced 1 ¼ cup pecans, chopped 1 (6 oz.) package of feta cheese crumbles Dressing (see recipe below) Nut variation: If you’re not a fan of pecans or they are not readily available in your area, substitute almond slivers. Cheese variation: Swap feta for goat cheese crumbles for a twist on the salad’s flavor. Fruit variation: In our book, more is more when it comes to fruit. Add mandarin oranges, blueberries, or fresh sliced peaches to the salad for a colorful and tasty dish. Add some protein: Grilled chicken slices are an easy way to up this salad’s protein count. PREPARATION Mix first four ingredients together in a large salad bowl and top with vinaigrette. Serve immediately. Strawberry Vinaigrette Dressing INGREDIENTS 2 cups of fresh strawberries, capped 3 tablespoons apple cider vinegar 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons lemon juice salt, to taste pepper, to taste PREPARATION Place all ingredients in a blender and blend until smooth. May be stored in an airtight container in the fridge for up to two weeks.