Strawberry Spinach Salad
Enjoy the nutritious and delicious summer bounty with this amazing salad. Eat in season and try to eat as local as possible when choosing your produce to ensure the most intact nutrients and fresh produce. Alter this recipe with whatever produce you have present, such as using different greens, different berries, or adding in your favorite garden produce.
Strawberry Spinach Salad
Recipe from Linda Lalla Close, adapted by Eric C. Sharer, MPH, RD, CSO, CDN Serves 8-10
Dressing
1 each lemon
2 tbsp white wine vinegar
¼ cup agave nectar or maple syrup
1 tbsp organiccanola oil or other oil of choice
1 tsp poppy seeds optional
Salad
¼ cup sliced natural almonds, toasted
8 oz. (1 ½ cups) strawberries, hulled and quartered
½ eachmedium Cucumber, sliced and cut in half
¼ eachsmall red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach
Directions:
For dressing, zest lemon to measure ½ tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, agave, oil and poppy seeds in a bowl. Whisk until well blended. Cover; refrigerate until ready to use.
1.Preheat oven to 350° F. For salad, spread almonds in single layer over bottom of a small bar pan.
2.Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
3.Meanwhile, hull strawberries; cut strawberries into quarters.
4.Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half/ Slice onion into thin wedges.
5.Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately
