Strawberry Spinach Salad

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Difficulty: Easy - for beginners
Serves: 10

Preparation time:
Cooking time:

Ingredients

Dressing:
1 lemon
2 tbsp (30 mL) white wine vinegar
1/3 cup (75 mL) sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) poppy seeds

Salad:
1/2 medium cucumber
1/4 small red onion
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
8 oz (250 g) fresh strawberries, hulled and quartered
1/4 cup (50 mL) sliced almonds, toasted

Method

1. For dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended.

2. Score cucumber lengthwise; remove seeds using The Corerâ„¢. Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half.

3. Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.

Yield: 10 servings

Nutrients per serving: (1 cup/250 mL): Calories 70, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g

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