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.
FILED UNDER: chilled Dinner Healthy Recipes lunch No Cook Salads side dishes world cuisine
