Strawberry and Spinach Salad
Salad
8 cups (2 L) organic baby spinach
24 organic or locally grown strawberries, about 4 cups (1 L)
1/2 cup (125 mL) whole unblanched almonds, chopped
Dressing
3 Tbsp (45 mL) balsamic vinegar
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) blackcurrant concentrate
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce
1/4 tsp (1 mL) cracked pepper
Wash and spin-dry spinach. Store wrapped in tea towel in plastic bag in fridge until ready to use.
Gently wash strawberries, removing tops, and lay out on paper towels to dry. When dry, slice. Set aside until serving time.
In small bowl, whisk together dressing ingredients. Set aside until serving time.
To serve, sprinkle dressing over baby greens and strawberries; gently toss. Divide equally among 4 plates and sprinkle with almonds. Serve.
Serves 4.
Each serving contains:
222 calories; 5.3 g protein; 13 g total fat (1.8 g sat fat, 0 g trans fat); 25 g carbs; 6.2 g fibre; 174 mg sodium
Adapted from Ultimate Foods for Ultimate Health—and don’t forget the chocolate! (Whitecap, 2007) by Mairlyn Smith, PHEc, and Liz Pearson, RD
source: "Harbingers of Spring", alive #307, May 2008
Strawberry and Spinach Salad
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
