Spinach and Strawberry Salad with Vidalia Onion Dressing
Spring into fresh, local produce
WMHS Outpatient Community Dietitian Theresa Stahl, RDN, LDN, FAND
Spring vegetables and fruit awaken our senses with the best bursts of local flavor. This is one of my favorite spring salads. I’ve made it every spring for years. It’s great because you can substitute whatever fresh greens, fruit, nuts/seeds you have available. I use only about half of the dressing, which makes the calories, fat and carbohydrates lower.
Spinach and strawberries are both high in vitamin C and are good sources of fiber and phytonutrients that help prevent cancer, heart disease, and promote healthy aging. Spinach provides vitamin A, iron, potassium, and magnesium.
Enjoy this flavorful, simple, refreshing spring salad!
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Yield: 6 Servings
- 1 lb spinach
- 1 cup fresh sliced strawberries
- 1 cup pecan halves
- 1 small sweet onion, quartered
- 1/3 cup cider vinegar
- 1/3 cup canola oil
- 1/8-1/4 cup sugar or equivalent sugar substitute, to taste
- 1 tsp dijon mustard
- Salt and pepper to taste with no more than 1/2 tsp each
- Combine spinach, strawberries and pecans in large salad bowl
- In a food processor combine onion, oil, vinegar, sugar, mustard, salt and pepper
- Process until smooth
- Use desired amount of dressing on salad or serve on the side