Spinach and North Carolina Strawberry Salad
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en Español
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Collapse ▲Spinach and North Carolina Strawberry Salad
Yield: 6 servings
Ingredients
- 8 ounces of spinach (around one bunch), rinsed and dried
- 3 cups strawberries, washed and dried
- ¼ cup extra virgin olive oil
- 1/8 cup white wine vinegar
- 2 tablespoons white sugar
- 1/8 teaspoon paprika
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
Directions
- Coarsely chop or tear the spinach. Cut the strawberries into slices.
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl, whisk together the extra virgin olive oil, white wine vinegar, white sugar, paprika, sesame seeds, and poppy seeds.
- Toss the salad mixture with the dressing. Serve at room temperature or cold.
Substitutions
- The spinach leaves can be substituted with mild leafy green vegetables such as lettuce.
- Other fruit could be added to the salad, such as berries or dried fruit.
Storing Strawberries: Store the strawberries in the refrigerator upon purchasing, where they will last for 2-5 days.
Source: Local Food Program, N.C. Cooperative Extension
Nutrition Information:
Makes 6 servings. Calories: 150 calories. Total Carbohydrates: 14 grams. Fiber: 3 grams. Protein: 2 grams. Fat: 11 grams. Sodium: 65 mg.