Spinach Arugula Salad with Strawberries

Prepare the salad ingredients: slice the asparagus, quarter the fresh strawberries, cook the turkey bacon by frying or baking and break or chop it into pieces, and thinly slice the red onion if using.

If using optional candied walnuts or pecans, prepare the amount desired and set them aside.

In a blender or using a hand blender, combine 3 tablespoons balsamic vinegar, 1 tablespoon sugar, 0.5 teaspoon salt, freshly ground black pepper to taste, and 4 tablespoons extra-virgin olive oil.

Blend until the vinaigrette is smooth and well combined.

Add 1 tablespoon freshly squeezed lime juice and pulse a couple of times to combine.

Taste the dressing and adjust the salt or sugar to taste. If the dressing is too thick, add a small amount of water as needed until it reaches your preferred consistency.

In a large salad bowl, combine baby spinach, baby arugula, sliced asparagus, quartered strawberries, cooked turkey bacon, and optional candied walnuts or pecans, using as much of each ingredient as desired.

Add some of the prepared balsamic dressing and gently toss until the salad is evenly coated.

Top with feta, blue cheese, or Gorgonzola cheese as needed, along with the optional sliced red onion.

Serve immediately, with additional dressing on the side if desired.