Fresh Summer Spinach Salad

Fresh and cool spinach and strawberry salad dressed with creamy yogurt dressing.


  1. Rinse spinach by using a salad spinner (or a basic colander). Set aside until ready to assemble salad.
  2. Rinse strawberries, remove the stem and cut them into quarters.
  3. Using a mandoline slicer (or a sharp knife), cut the red onion in half then thinly slice the red onion, and set aside.
  4. Meanwhile, melt butter and sauté garlic in pan for 1 minute over medium-high heat. Add the waffle chunks and sauté until crispy. Once they crisp, remove them from the pan and set aside on a paper towel to cool.
  5. To make dressing, in a medium bowl combine the raspberry yogurt, white vinegar and a pinch of salt. Drizzle in the olive oil, whisking constantly.
  6. Assemble salad by creating a bed of spinach, topped with strawberries, red onion, feta crumbles and waffle croutons. Drizzle with yogurt dressing using a spoon, to taste. Serve immediately.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen


1/2 package Little Salad Bar Flat Leaf Spinach

1 pint strawberries

1/2 red onion

2 tablespoons Countryside Creamery Unsalted Butter

1 clove garlic, sliced

Breakfast Best Buttermilk Waffles, defrosted, cut into 1/2-inch squares*

3 ounces Friendly Farms Raspberry Greek Yogurt

1 tablespoon Tuscan Garden White Vinegar

Stonemill Essentials Iodized Salt, to taste

3 tablespoons Carlini Extra Virgin Olive Oil

2.5 ounces Specially Selected Feta Cheese Crumbles

*These are Special Buy items that are only in stores for a limited time and may no longer be available.

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes