Delicious Eats

Baby Spinach Salad With Strawberry Vinaigrette

This quick and easy salad first appeared in Herbivore Magazine back in the spring of 2004. It is packed full of iron, vitamins A and C, and even Vitamin K—which is important for maintaining healthy bones.

Ingredients

Dressing:
14 cup (60 mL) olive oil

1⁄4 cup (60 mL) oil (e.g., flax, hemp, grapeseed)

1⁄3 cup (80 mL) rice vinegar or apple cider vinegar

4–6 strawberries (depending on size), tops removed

1 tsp Dijon mustard

1⁄8 tsp salt

1⁄4 tsp ground black pepper

Salad:
1⁄4 cup (30 g) pine nuts, toasted

8 cups (400 g) baby spinach leaves, tightly packed

6–8 strawberries, tops removed and thinly sliced

Directions

In a blender combine olive oil, flax oil, apple cider vinegar, strawberries, Dijon mustard, salt and pepper until smooth and creamy.

Separate baby spinach into bowl(s). Garnish with sliced strawberries and toasted pine nuts. Drizzle with vinaigrette just before serving.

YIELD: Makes 2 large or 4 small servings. Vinaigrette makes approx. 1 cup (240 mL).

This salad is from the GoVegan! w/Sarah Kramer App

Available at www.goveganapp.com

Photo by Sarah Kramer

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