Strawberry Spinach Salad
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 |
Directions:
| 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. |
| Score cucumber lengthwise; remove seeds using The Corer™. Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half. |
| 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
