Spinach and North Carolina Strawberry Salad

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Spinach and North Carolina Strawberry Salad

Yield:  6 servings


  • 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


  1. Coarsely chop or tear the spinach. Cut the strawberries into slices.
  2. In a large bowl, toss together the spinach and strawberries.
  3. In a medium bowl, whisk together the extra virgin olive oil, white wine vinegar, white sugar, paprika, sesame seeds, and poppy seeds.
  4. Toss the salad mixture with the dressing. Serve at room temperature or cold.


  • 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.