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–+ servings
Strawberry, spinach, and feta salad on a plate with a fork.
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Spinach and Strawberry Salad

Course Salad
Keyword Baby Spinach, Olive Oil, Raspberry Vinegar, Shallots, Strawberries
Cooking Method Refrigeration
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 89kcal
Author UMassAmberst

Equipment

  • Mixing Bowl Large
  • Mixing Bowl Small

Ingredients

  • 1 cup Strawberries Sliced
  • 6 cup Baby Spinach
  • 2 Tbsp Shallots Finely chopped

Dressing

  • 2 Tbsp Raspberry Vinegar
  • 2 Tbsp Olive Oil Or vegetable oil

Instructions

  • Wash strawberries and pat dry. Remove leaves and slice strawberries.
  • Wash and prepare spinach and shallots. Mix salad ingredients together in a large bowl.
  • In a small bowl, whisk together vinegar and oil. Pour over salad and toss.

Notes

  • Substitute 4 tablespoons low-fat vinaigrette dressing for raspberry vinegar and oil.
  • Add ½ cup crumbled or shredded cheese to taste.

Nutrition

Serving: -1serving | Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 37mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4224IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 1mg