Spinach Salad with Strawberry Vinaigrette

This healthy side salad, made with Swiss chard, spinach, fresh peas, and berries, is loaded with antioxidants and fiber.

Spinach Salad with Strawberry Vinaigrette Enlarge Image
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Makes:
8 servings
Prep:
35 mins
Chill:
1 hr
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Spinach Salad with Strawberry Vinaigrette

Ingredients
2
cups fresh shelled peas (about 1 1/2 pounds unshelled)
6
cups baby spinach or arugula
4
cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
1
cup 3- to 4-inch strips green onions
1
cup chopped fresh strawberries
1
cup cider vinegar
1/4
cup salad oil

Directions

  1. In a medium stainless-steel or enamel saucepan combine strawberries and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Chill for at least one hour.
  2. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, spinach, baby Swiss chard, and green onions in rows in a large platter or in a serving bowl.
  3. In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad. Store any remaining dressing in the refrigerator.

Nutrition Facts

(Spinach Salad with Strawberry Vinaigrette)
    Per serving:
  • 97 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 38 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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