Spinach and Strawberry Salad

Spinach and Strawberry Salad
Contributor

Whole Foods Market

This baby spinach salad is dressed in raspberry vinaigrette and tossed with fresh strawberries, almonds, and creamy goat cheese. What could be more simple and delightful?

Ingredients

  • 1/2  shallot, finely chopped
  • 2  Tablespoons  raspberry vinegar
  • 2  Tablespoons  extra-virgin olive oil
  • 1/2  Pound  baby spinach
  • 1  Cup  strawberries, thinly sliced
  • 1/3  Cup  sliced almonds, toasted
  • 2  Ounces  fresh goat cheese, crumbled

Directions

In a large bowl, whisk together the shallot and raspberry vinegar. While whisking constantly, drizzle in the extra-virgin olive oil to make a vinaigrette. Add the spinach, strawberries, almonds, and goat cheese, and gently toss to combine. Serve immediately.

Nutritional Facts

Total Fat
10g
14%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
39mg
13%
Carbohydrate, by difference
40g
31%
Protein
9g
20%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
77mg
8%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Folate, total
97µg
24%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
3mg
21%
Phosphorus, P
185mg
26%
Selenium, Se
5µg
9%
Sodium, Na
188mg
13%
Water
41g
2%
Zinc, Zn
1mg
13%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.