Creative Cooking
Recipe of the Month
Strawberry Spinach Salad
Dressing:
1 cup balsamic vinegar
1 tablespoon sugar (or sugar substitute)
1 tablespoon extra virgin olive oil
In a small saucepan, bring balsamic vinegar to a boil. Add sugar and cook until syrupy, about three minutes. Remove from heat and stir in olive oil. It may appear to separate.
Salad:
4 cups of baby spinach (fresh is best!)
2 cups of strawberries (whole if they are small, halved or quartered if large)
1/2 cup thinly sliced red onion
Wash and dry spinach. Put into a large salad bowl with strawberries and onion. Pour warm (not hot) dressing over spinach salad. Toss and serve immediately.
This is a great salad to accompany grilled fish, chicken, turkey or your favorite protein meat. You receive a small serving of greens, fruit from the berries and spinach as your vegetable.
Nutritional Value for a 1 cup serving:
Carbohydrate: 2 grams
Protein: 2 grams
Fat: 2 grams
Calories: 50
Berries are full of flavor and flavonoids, those little plant chemicals that are good for you! Berries are low-calorie, virtually fat free and good for your general well-being.
If you have a healthy recipe you would like to share, please email to marketing@stez.org.
Please include nutritional information if available.
Recipes must be original family recipes. If using another source you must send us copyright permission.
