Celebrate National Salad Month with spring greens, fresh strawberries, slivered almonds, and a splash of vinaigrette!

By: Jodie Shield, RDN

Nibble on this. May is time to get your greens on. It’s National Salad Month and May 21st is Pick Strawberries Day. I decided to combine both celebrations and share my recipe for Spinach Salad with Strawberries and Feta. This tasty salad is a nutritional powerhouse. The spinach, strawberries, and almonds are loaded with antioxidants that seem to play a role in fighting cancer and heart disease. I often toss in some grilled chicken breast and transform this side salad into my main meal. While spinach and strawberries are a classic combo, romaine lettuce and arugula work well, too. My salad dressing recipe is a snap to fix, but it makes far more than you’ll need. Be sure to store extras in your refrigerator.  Or, feel free to drizzle on your favorite bottled dressing. You find this recipe along with my Classic Spinach Salad and Beet-Walnut Spinach Salad recipes on my FREE iTunes and Google Play app Eat Healthy Homemade Meals.

Spinach Salad with Strawberries and Feta

Makes 4 servings

Preparation Time: = 10 minutes

No cooking required!

Salad Ingredients:

4 cups fresh baby spinach

1 cup strawberries, sliced

½ cup slivered almonds

½ cup feta cheese, crumbled

Dressing Ingredients:

½ cup canola oil

¼ cup red wine vinegar

¼ cup sugar

1 teaspoon Dijon mustard

1 teaspoon poppy seeds

Directions:

  1. In large bowl toss together spinach, strawberries, almonds and feta cheese. Divide salad onto 4 plates.
  2. In small bowl, whisk together all of the salad dressing ingredients. Drizzle small amount over each salad.

Nutrition Information (for 1 cup salad and 1 Tablespoon of dressing): 223 calories, 6.5 grams protein, 11 grams carbohydrate, 18 grams fat, 4 grams saturated fat, 17 grams cholesterol, 3 grams fiber, 241 milligrams sodium

 

Recipe originally developed for Play Date Place.

 

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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