Spinach-Strawberry salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bunch of spinach, chopped1 package of strawberries, sliced thinly. 1 bag orange-flavored Craisins1 cup walnutsBasalmic vinegarLemon juice
Wash your spinach but leave the wrapper around the bunch -- it makes it easier to cut up. Chop it by slicing the bunch all the way down to the ends. Toss it in a bowl.
Wash your strawberries. Slice the whole package as thinly as you can without making it difficult. Cut the bigger slices in half so they are more bite-sized.
You can toss in the whole bag of Craisins, or just half the bag... it gives the salad that chewy feeling that you'd normally get from like a feta cheese or something. I love the orange ones, but I'm sure the other flavors would work too.
Grab some walnuts. I use them because they're cheaper than most nuts. I've made this before with cashews, with soy nuts, and with pecans, and it turns out fantastically every time. It's up to you. I usually chop them a bit just so they end up bite-sized, and toss in a cup or so.
Pour the vinegar and lemon juice in. You don't have to stick with the amounts given in the recipe - do what tastes good for you! That really goes for all the ingredients. The amount you use is up to you.
This dish goes well with dinner, at picnics and cookouts, and if you separate it into a bunch of smaller Tupperwares, it's something healthy and tasty that the kids can grab out of the fridge for snacks that doesn't involve them having to drag out dishes and spoons and such.
Number of Servings: 4
Recipe submitted by SparkPeople user AMBERLIANNE.
Wash your strawberries. Slice the whole package as thinly as you can without making it difficult. Cut the bigger slices in half so they are more bite-sized.
You can toss in the whole bag of Craisins, or just half the bag... it gives the salad that chewy feeling that you'd normally get from like a feta cheese or something. I love the orange ones, but I'm sure the other flavors would work too.
Grab some walnuts. I use them because they're cheaper than most nuts. I've made this before with cashews, with soy nuts, and with pecans, and it turns out fantastically every time. It's up to you. I usually chop them a bit just so they end up bite-sized, and toss in a cup or so.
Pour the vinegar and lemon juice in. You don't have to stick with the amounts given in the recipe - do what tastes good for you! That really goes for all the ingredients. The amount you use is up to you.
This dish goes well with dinner, at picnics and cookouts, and if you separate it into a bunch of smaller Tupperwares, it's something healthy and tasty that the kids can grab out of the fridge for snacks that doesn't involve them having to drag out dishes and spoons and such.
Number of Servings: 4
Recipe submitted by SparkPeople user AMBERLIANNE.
Nutritional Info Amount Per Serving
- Calories: 369.4
- Total Fat: 20.7 g
- Cholesterol: 0.0 mg
- Sodium: 79.0 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 7.6 g
- Protein: 7.7 g
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