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Spinach Strawberry Salad Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Spinach Strawberry Salad

This simple spinach strawberry salad is a wonderful starter and an ideal accompaniment to grilled or roast chicken or pork.

Cooking Light APRIL 2010

  • Yield: 4 servings (serving size: 2 cups)
  • Total:13 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 10.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 2.1g
  • Carbohydrate: 11g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 113mg
  • Calcium: 50mg
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Spinach Strawberry Salad recipe

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