Spring Salad with Fresh Strawberry Vinaigrette
Ingredients
2 cups baby arugula or baby spinach6 cups mixed baby spring greens
1 cup fresh strawberries, washed, hulled, and sliced
½ cup red onion, thinly sliced – optional
½ cup crumbled feta cheese
Fresh ground pepper to taste
Fresh Strawberry Vinaigrette
2½ cups fresh strawberries washed, hulled and sliced, or
a 14 oz. package, frozen unsweetened strawberries, thawed
¼ cup raw sugar
¼ cup seasoned rice vinegar
3 tbsp. extra virgin olive oil
¼ tsp. sea or regular salt
¼ tsp. fresh ground black pepper – optional
Directions
I. Place baby greens in a large bowl; if done ahead of time coverand refrigerate.
2. Toss strawberry slices and onions together gently with greens.
3. To make dressing place all ingredients in a blender or food processor and blend until smooth. Adjust seasonings, if necessary; if done ahead of time cover and refrigerate.
Cook’s Note: Dressing will last up to two weeks refrigerated.
Nutrition
Nutrition Information: 1 serving 100 calories; 5g fat; 10g protein; 7g carbohydrate; 2g fiber; 20mg cholesterol; 320mg sodium.Vinaigrette Nutrition Facts: 2 tbsp serving at 30 calories; 2g fat; 4g carbohydrate; 0g fiber; 0g protein; 20mg cholesterol; 48mg sodium
Traditional Vinaigrette Recipe Nutrition Facts: 2 tbsp. serving 60 calories; 6g fat; 4g carbohydrate; 0g fiber; 0g protein; 20mg cholesterol; 106mg sodium
Nutritional Talking Points:
- I cut the feta cheese in the salad from 2/3 cup tablespoons to a 1/2 cup or 2 tablespoons
per serving.
- I increased the strawberry puree used in the vinaigrette from 1 cup to 1½ cups and decreased the olive oil from ½ cup to 3 tablespoons reducing the fat per serving from 5 grams to 2 grams.
- I decreased the sugar called for in the traditional vinaigrette recipe from 1/3 cup to ¼ cup.
Cook Healthy Now 