Maple leaf spinach-and-strawberry salad

1

PREP TIME

10 min

Makes

8 servings

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup cider vinegar or white wine vinegar
  • 2 to 3 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 2 284-g bags baby spinach , or 3 large bunches spinach
  • 1 small red onion
  • 1 pint strawberries
  • 2/3 cup sunflower seeds , preferably salted (optional)

Instructions

  • In a small bowl, whisk oil with vinegar, 2 tablespoons (30 mL) maple syrup, Dijon and salt. Taste and add remaining maple syrup, if you like. Wash and dry spinach well. Tear large leaves into bite-size pieces. Cut onion in half. Place each half cut-side down on a cutting board and thinly slice. Wash strawberries and slice into quarters. Place spinach, onion and strawberries in a large salad bowl. If making ahead, dressing can be left at room temperature up to 1 day. Cover salad with a damp paper towel and refrigerate up to 4 hours. Just before serving, whisk dressing, pour over salad and toss. Sprinkle with sunflower seeds, if using, and serve.

Nutrition (per serving)

  • Calories
  • 246,
  • Protein
  • 4.7 g,
  • Carbohydrates
  • 14.4 g,
  • Fat
  • 20.5 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 295 mg.
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