Spinach-and-Strawberry Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 36%
  • Fat: 4.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.9g
  • Carbohydrate: 16.8g
  • Fiber: 7g
  • Cholesterol: 6mg
  • Iron: 3.4mg
  • Sodium: 334mg
  • Calcium: 159mg

Ingredients

  • 2 cups whole strawberries
  • 1/3 cup champagne vinegar or white wine vinegar
  • 2 tablespoons orange juice
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups torn spinach
  • 3/4 cup diced fennel bulb
  • 2 cups quartered strawberries
  • 1/4 cup (1 ounce) crumbled feta cheese

Preparation

  1. Place first 9 ingredients in a blender or food processor; process until smooth. Place 2 tablespoons dressing, spinach, and fennel in a large bowl, and toss gently to coat. Arrange 1 1/4 cups of spinach mixture on each of 4 plates, and top each serving with 1/2 cup quartered strawberries and 1 tablespoon feta cheese. Drizzle each serving with 1 1/2 teaspoons dressing.
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