Recipe - Strawberry Spinach Salad
Here’s another great recipe from the American Heart Association.
Strawberry-Spinach Salad with Champagne Dressing
Serve this vibrantly colored dish with dinner on a very special occasion.
3 tablespoons brut champagne, champagne vinegar, or white wine vinegar
1 tablespoon strawberry spreadable fruit or reduced-sugar preserves
1 teaspoon acceptable vegetable oil
5 cups rinsed and trimmed fresh spinach
2 cups halved fresh strawberries, hulled
1/4 cup sliced unsalted, dry-roasted almonds
In a small jar with a tight-fitting lid, combine champagne, strawberry spreadable fruit, and oil.
Cover and shake until ingredients are well combined. Place in the refrigerator until serving time. Tear spinach into bite-size pieces. Place in a large salad bowl and add strawberries. Shake
dressing, pour over spinach mixture, and toss to coat. Sprinkle with almonds.
Cook’s Tip: 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°F oven for 5 to 10 minutes or until lightly browned,
stirring once. This will give them an even nuttier taste and more crunch.
Serves 4; 1 1/4 cups per serving
Nutrition Analysis (per serving)
Calories 113
Protein 4 g
Carbohydrates 11 g
Cholesterol 0 mg
Sodium 58 mg
Total Fat 6.0 g
Saturated 1.0 g
Polyunsaturated 2.0 g
Monounsaturated 3.0 g
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook,
Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division
of Random House, Inc. Available from booksellers everywhere.