We all know how important it is to consume more fruits and vegetables. For me, that’s usually fruit in the morning, and veggies as a side dish for lunch or dinner. But these two major food groups don’t have to be kept separate. In fact when combined, they can complement each other deliciously. Take for instance, this Spinach-Strawberry Salad recipe — it’s simply delightful plus loaded with good-for-you nutrients.
Spinach is high in vitamins, minerals and antioxidants. And strawberries can help reduce cholesterol, blood pressure and inflammation. When paired together, the mild, slightly bitter leafy green takes on the tart-sweet taste of the berry for a match made in heaven. For zing, we whip up an easy honey-lime vinaigrette and stir in poppy seeds. These little gems are a good source of protein and fiber. Best of all, this side dish is absolutely yummy. Give it a try and see how easy it is to toss together! Then leave a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/3 cup sliced natural almonds
- 1/4 cup extra-virgin olive oil
- 2 Tbs. lime juice
- 1 Tbs. poppy seeds
- 2 tsp. honey
- 1 tsp. apple cider vinegar
- 2 cups strawberries, sliced
- 1 (5 oz.) pkg. baby spinach
- 1/3 cup thinly sliced red onion
Instructions
PrintIn small dry skillet over medium heat, cook almonds, stirring occasionally, until fragrant and toasted, about 3 min. Reserve.
In jar with tight-fitting lid, combine oil, lime juice, poppy seeds, honey, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Seal with lid; shake vigorously until well blended.
On serving platter, arrange strawberries around edge. In bowl, mix spinach and onion. Drizzle with dressing; gently toss until coated. Place salad in center of strawberries. Sprinkle with reserved almonds. Serve immediately.
Nutrition
- Calories: 290 kcal
- Fat: 22 gram
- Saturated Fat: 3 gram
- Protein: 3 gram
- Carbohydrate: 25 gram
- Fiber: 3 gram
- Cholesterol: 0 mg
- Sugar: 18 gram
- Sodium: 210 mg
