Baby Spinach Salad with Blueberry and Lime Vinaigrette

Baby Spinach Salad with Blueberry and Lime Vinaigrette
Staff Writer
Spinach
Hemera/ThinkStock
Spinach

The combination of sweet strawberries, salty feta cheese, and the tart dressing makes an incredible salad. I like to serve salads on platters to show off the beautiful colors. Blueberries naturally contain pectin, so the dressing will become thick if it sits for a while. If you need to, whisk in a little more olive oil to thin it out.

6
Servings
350
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 6-ounce package baby spinach
  • 1 Cup sliced strawberries
  • 1 Cup crumbled feta cheese
  • 1 Cup fresh blueberries
  • 1/4 Cup white balsamic vinegar
  • Zest of 1 lime
  • 1 Tablespoon freshly squeezed lime juice
  • 1 Tablespoon honey
  • 2/3 Cups olive oil

Directions

Arrange the spinach on a serving platter. Top with the strawberries and feta cheese.

For the dressing, place the blueberries, vinegar, lime zest and juice, and honey in the bowl of a food processor fitted with a metal blade. Process until the blueberries are puréed, about 1 minute. With the food processor running, slowly add the olive oil in a steady stream.

Drizzle the dressing over the salad and serve. 

Nutritional Facts

Total Fat
31g
44%
Sugar
11g
12%
Saturated Fat
25g
100%
Cholesterol
35mg
12%
Carbohydrate, by difference
13g
10%
Protein
8g
17%
Vitamin A, RAE
130µg
19%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
140µg
100%
Calcium, Ca
236mg
24%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
144mg
21%
Selenium, Se
6µg
11%
Sodium, Na
355mg
24%
Water
76g
3%
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.