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

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:

Quickview
141k Calories
2g Protein
13g Total Fat
5g Carbs
77% Health Score
Limit These
Calories
141k
7%

Fat
13g
20%

  Saturated Fat
1g
9%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
129mg
6%

Get Enough Of These
Protein
2g
4%

Vitamin K
198µg
189%

Vitamin A
3759IU
75%

Manganese
0.88mg
44%

Vitamin C
32mg
39%

Folate
88µg
22%

Vitamin E
2mg
14%

Magnesium
46mg
12%

Fiber
2g
10%

Potassium
312mg
9%

Copper
0.17mg
8%

Iron
1mg
8%

Vitamin B1
0.09mg
6%

Vitamin B6
0.11mg
6%

Vitamin B2
0.09mg
6%

Calcium
51mg
5%

Phosphorus
51mg
5%

Zinc
0.64mg
4%

Vitamin B3
0.53mg
3%

Vitamin B5
0.14mg
1%

Selenium
0.9µg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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