Spinach Strawberry Salad with Strawberry Vinaigrette
If you have around 15 minutes to spend in the kitchen, Spinach Strawberry Salad with Strawberry Vinaigrette might be a great gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe serves 6. This salad has 141 calories, 2g of protein, and 13g of fat per serving. For $1.16 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have strawberries, black pepper, pecan, and a few other ingredients on hand, you can make it. 29013 people found this recipe to be scrumptious and satisfying. Mother's Day will be even more special with this recipe. It is brought to you by A Family Feast . All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, you might also like recipes such as Strawberry Avocado Spinach Salad with Strawberry Vinaigrette #SundaySupper, Spinach Salad with Strawberry Vinaigrette, and Spinach Salad with Strawberry Vinaigrette.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
5 ounces fresh baby spinach (about 8 cups)
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
½ cup pecan halves
¼ teaspoon salt
½ pound strawberries (about 1 ½ cups), cut lengthwise into thick slices
3 tablespoons strawberry vinegar.jpg)
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
In a small dry frying pan, over medium heat, lightly toast the pecan halves until just golden brown. Remove from the heat and let cool.In a small bowl, whisk together the strawberry vinegar, salt and pepper. Add the olive oil and whisk well until fully combined.In a large bowl, place spinach, strawberries and pecans. Pour vinaigrette in as well and toss to coat.Serve immediately.
Step by step:
1. In a small dry frying pan, over medium heat, lightly toast the pecan halves until just golden brown.
2. Remove from the heat and let cool.In a small bowl, whisk together the strawberry vinegar, salt and pepper.
3. Add the olive oil and whisk well until fully combined.In a large bowl, place spinach, strawberries and pecans.
4. Pour vinaigrette in as well and toss to coat.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
