Baby Spinach and Strawberry Salad
4 cups of baby spinach
1 pint of strawberries, washed and sliced
1/4 cup of sliced almonds
2 tablespoons of balsamic vinegar
1 tablespoon of honey
1 tablespoon of Dijon mustard
2 tablespoons of extra-virgin olive oil
Salt and pepper to taste
In a large mixing bowl, combine the baby spinach and sliced strawberries.
In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, extra-virgin olive oil, and a pinch of salt and pepper.
Drizzle the dressing over the baby spinach and strawberry mixture and toss to coat the ingredients evenly.
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. This should take about 5 minutes.
Sprinkle the toasted almonds over the top of the salad.
Serve the Baby Spinach and Strawberry Salad immediately.
This recipe is both delicious and sustainable because it features seasonal and locally-grown ingredients like baby spinach and strawberries. Using honey and Dijon mustard instead of heavy dressings can help reduce the environmental impact of the recipe. Plus, by toasting the almonds instead of using croutons or fried toppings, you can create a healthy and eco-friendly crunch. Enjoy your Baby Spinach and Strawberry Salad!
- Calories: 220
- Protein: 4g
- Fat: 16g
- Carbohydrates: 19g
- Fiber: 5g
- Sugar: 12g
- Sodium: 168mg
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.