Spinach and Strawberry Salad Recipe
Daily Value: 6%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||85µg||21%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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?
- 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
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.
Courtesy of Whole Foods MarketServings: 6
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