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The Corer™


Strawberry Spinach Salad

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
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
  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 Corer™. 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