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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 162.5
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
View full nutritional breakdown of Chef Meg's Baby Spinach Salad with Strawberries and Toasted Almonds calories by ingredient
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Chef Meg's Baby Spinach Salad with Strawberries and Toasted Almonds
Submitted by: CHEF_MEG
See All Videos and Recipes From Chef Meg
Chef Meg moves strawberries from the dessert course to the salad course. Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds. This dish was inspired by a member-submitted recipe. She reduced the amount of sweetener used and then increased the vegetables to ensure you'd get a full cup of fruit and vegetables.
TIP: Instead of slicing strawberries for the salad, quarter them. Quartered strawberries are easier to pick up with a fork!
12 Minutes to Prepare and Cook
See All Videos and Recipes From Chef Meg
Chef Meg moves strawberries from the dessert course to the salad course. Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds. This dish was inspired by a member-submitted recipe. She reduced the amount of sweetener used and then increased the vegetables to ensure you'd get a full cup of fruit and vegetables.
TIP: Instead of slicing strawberries for the salad, quarter them. Quartered strawberries are easier to pick up with a fork!
12 Minutes to Prepare and Cook
Ingredients
-
1/3 c almonds, slivered
3 c baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
3 T extra virgin olive oil
Salt and pepper to taste
Directions
Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet becasue they will burn from the heat that remains in the pan.) Wash and dry the spinach.
Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 4
Remove almonds from the pan to cool. (Do not cool in the skillet becasue they will burn from the heat that remains in the pan.) Wash and dry the spinach.
Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 4


















Member Ratings For This Recipe
Incredible!
HOPE4METOO
(11/5/09)
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Very Good
SUGARPUNK52
(11/5/09)
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Very Good
CROTHERSRL
(8/5/09)
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Good
SCIGEEK
(8/4/09)
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Incredible!
IGGLES08
(11/5/09)
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Incredible!
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(11/5/09)
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(11/5/09)
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KUEENKAREN
(11/5/09)
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Incredible!
LOVEPAINTING
(11/3/09)
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BABYLOBO3
(10/13/09)
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Incredible!
MARYMAC45
(7/31/09)
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Good
MARMCORE
(7/30/09)
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Very Good
EMILYBEMENT
(11/5/09)
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Incredible!
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(11/5/09)
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(11/5/09)
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(11/3/09)
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Very Good
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(10/25/09)
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(11/5/09)
SISTERDOE
(11/5/09)
Incredible!
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KAITIBUG
(11/5/09)
Very Good
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(11/5/09)
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Incredible!
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(11/5/09)
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