Spring Salad
Spring Farmers’ Market Bounty
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!
Seasonal Recipe: Spinach and Strawberry Salad
Yield: 6 Servings
Ingredients:
1 lb fresh spinach
1 cup fresh sliced strawberries
1 cup pecan halves
1 small, sweet onion, quartered
1/3 cup cider vinegar
1/3 cup olive or avocado 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
Instructions
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
Nutritional information per serving, serving about 1 cup: Calories: 270 kcals Fat: 24 g Carbohydrates: 14 g Fiber: 3 g Protein: 3 g Fat: 24 g Sodium: 130 mg
Salads are great because you can substitute any greens, fruit, or nuts.
Check out this free, online book of recipes developed by local registered dietitian nutritionists, called Dietitian Favorites here:
https://www.wmhs.com/wp-content/uploads/2018/04/Dietician-Cookbook.pdf
Check out my new book, I'm Full: Remindful Eating Tips to Feel Great and Make Peace with your Plate here: https://www.amazon.com/Im-Full-Remindful-Eating-Great/dp/1737868873/ref=sr_1_1?crid=1IN439UQMOHDF&keywords=i%27m+full+theresa+stahl&qid=1650309841&sprefix=I%27m+full+there%2Caps%2C92&sr=8-1
Enjoy,
Theresa
