Spinach and Strawberry Salad Recipe


Nutrition

Cal/Serving: 115
Daily Value: 6%
Servings: 6

Low-Carb, Low-Sodium
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated2g11%
Trans0g0%
Carbs5g2%
Fiber2g8%
Sugars2g0%
Protein4g8%
Cholesterol4mg1%
Sodium66mg3%
Calcium70mg7%
Magnesium49mg12%
Potassium303mg9%
Iron2mg9%
Zinc0mg3%
Phosphorus76mg11%
Vitamin A3645IU73%
Vitamin C25mg42%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg9%
Niacin (B3)1mg3%
Vitamin B60mg6%
Folic Acid (B9)84µg21%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E3mg14%
Vitamin K186µg232%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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?

2
Ratings6

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.

Recipe Details

Courtesy of Whole Foods Market

Servings: 6

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