Strawberry Spinach Salad

Name: Strawberry Spinach Salad
Yield: 10 servings of 1 cup (250 mL)
Ingredients: 1 lemon; 2 tbsp (30 mL) white wine vinegar; 1/3 cup (75 mL) sugar; 1 tbsp (15 mL) vegetable oil; 1 tsp (5 mL) poppy seeds; ½ medium seedless cucumber; ¼ small red onion; 1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L); 8 oz (250 g) fresh strawberries, hulled and quartered; ¼ cup (60 mL) sliced almonds, toasted

Ingredients

1 lemon
2 tbsp (30 mL) white wine vinegar
1/3 cup (75 mL) sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) poppy seeds

½ medium seedless cucumber
¼ small red onion
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
8 oz (250 g) fresh strawberries, hulled and quartered
¼ cup (60 mL) sliced almonds, toasted

Directions

For the dressing, zest the lemon to measure ½ tsp (2 mL). Juice the lemon to measure 2 tbsp (30 mL). Combine the zest, juice, vinegar, sugar, oil and poppy seeds in a small mixing bowl; whisk until well blended.
Slice the cucumber and onion using the No. 3 thickness of the Rapid-Prep Mandoline. Cut the cucumber slices in half.
Place the spinach in a large serving bowl. Add the cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.

Yield:

10 servings of 1 cup (250 mL)

Nutrients per serving:

U.S. Nutrients per serving: Calories 70, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g