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Spinach Salad with Strawberry Vinaigrette

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  6

Per Serving:  Each serving has 80 calories, 3 g fat, 3 g protein, 13 g carbs, 5 g fiber, 0 mg chol, 137 mg sodium, 2 mg iron

Ingredients:

2 Tbsp rice vinegar

2 tsp brown sugar

2 tsp olive oil

¼ tsp salt

2 ½ cups quartered strawberries, divided

⅛ tsp pepper

2 Tbsp silvered almonds, toasted

2 Tbsp thinly sliced shallot

1 10 oz bag fresh spinach, torn

1 ½ cups thinly sliced peeled peaches

Cooking Directions:

  1. Place 1 cup strawberries, vinegar and next 4 ingredients (sugar, oil, salt & pepper) in a blender; process until smooth.
  2. In a large bowl, combine 1 ½ cups strawberries, peaches, almonds, shallot and spinach; toss gently.
  3. Drizzle dressing over spinach mixture and toss well.

Recipe from: Cooking Light Magazine; date unknown