Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      COVID-19 Resources »      Vaccine Update »      Updated Visitor Policy »      What We're Doing to Keep You Safe »

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