Spinach Strawberry Salad

Spinach Strawberry Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This simple spinach strawberry salad is a wonderful starter and an ideal accompaniment to grilled or roast chicken or pork.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Recipe Time

Total: 13 Minutes

Nutritional Information

Calories 136
Fat 10.3 g
Satfat 0.7 g
Monofat 6 g
Polyfat 3 g
Protein 2.1 g
Carbohydrate 11 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 113 mg
Calcium 50 mg

Ingredients

Easy Herb Vinaigrette:
9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives
Salad:
1 1/2 cups quartered strawberries
1/4 cup Easy Herb Vinaigrette
1 tablespoon finely chopped fresh mint
1 (6-ounce) package fresh baby spinach
2 tablespoons sliced almonds, toasted
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives.

2. Combine strawberries, ¼ cup vinaigrette, mint, and spinach in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately. Store remaining vinaigrette, covered, in refrigerator for up to 5 days.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jackie Newgent, RD,

April 2010
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