2 1/2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons strawberry preserves

1/4 teaspoon sea salt

1 1/2 cups sliced strawberries

1 package baby spinach

1/2 cup coarsely chopped California walnuts, toasted*

1/3 cup crumbled feta cheese


  1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
  2. Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.