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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