I love this salad, as it is highly satisfying, which many salads fail to be. The combination of canola oil and almonds provide just enough of the "right" fat to leave you satisfied and full without offering too many calories from fat. The homemade dressing is also easy to put together and delicious witthout the added salt, sugar, or fat that would come from a bottled dressing. Lastly, this salad gets high marks from me for the nutrient-rich spinach and strawberries. This easy-to-prepare, power-packed combination provides the rich color, fiber, vitamins, and antioxidants we need to round out a nutritious meal.
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*Note: If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a preheated 350-degree oven until lightly browned, stirring once, about 5-10 minutes. This will give them an even nuttier taste and more crunch.
- 3 Tablespoons brut champagne, champagne vinegar, or white-wine vinegar
- 1 Tablespoon strawberry spreadable fruit, no sugar added
- 1 Teaspoon canola oil
- 5 Cups fresh spinach
- 2 Cups halved and hulled fresh strawberries
- 1/4 Cup sliced unsalted, dry-roasted almonds
In a small jar with a tight-fitting lid, combine the champagne, strawberry spreadable fruit, and oil. Cover and shake until the ingredients are well combined. Place in the refrigerator until serving time.
Tear the spinach into bite-sized pieces. Place in a large salad bowl and add the strawberries. Shake the dressing, pour over the spinach mixture, and toss to coat. Sprinkle with almonds.