Organic_ashley 
Looking for a nice fresh salad to fill your belly on a hot summer’s day? Look no further! This salad will not disappoint.
Step 1: Rinse spinach leaves, remove excess stems. Crumble feta cheese in a separate dish. Rinse and cut strawberries in quarters. Lightly crush up cashews to make them easier to get on a fork.
Step 2: Poor balsamic vinegar in a small sauce pan and bring to medium heat. Bring to a boil, and reduce to a low heat string occasionally. Continue to let vinegar simmer, continuing to stir every so often. Let reduce by at least half, depending on desired consistency – the longer you reduce the vinegar, the thicket the consistency will be.
Step 3: Transfer vinegar to small bowl, and set in the fridge to cool.
Step 4: Add the spinach, strawberries, cashews and feta into a large bowl. Remove the cooled vinegar from the fridge and add the olive oil, salt and pepper. Mix vigorously.
Step 5: Poor the vinaigrette over the salad, combine. Add the tossed salad to bowls, enjoy!
Ingredients
Directions
Step 1: Rinse spinach leaves, remove excess stems. Crumble feta cheese in a separate dish. Rinse and cut strawberries in quarters. Lightly crush up cashews to make them easier to get on a fork.
Step 2: Poor balsamic vinegar in a small sauce pan and bring to medium heat. Bring to a boil, and reduce to a low heat string occasionally. Continue to let vinegar simmer, continuing to stir every so often. Let reduce by at least half, depending on desired consistency – the longer you reduce the vinegar, the thicket the consistency will be.
Step 3: Transfer vinegar to small bowl, and set in the fridge to cool.
Step 4: Add the spinach, strawberries, cashews and feta into a large bowl. Remove the cooled vinegar from the fridge and add the olive oil, salt and pepper. Mix vigorously.
Step 5: Poor the vinaigrette over the salad, combine. Add the tossed salad to bowls, enjoy!
