alive logo

Strawberry and Spinach Salad


    Strawberry and Spinach 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


    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




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.