Baby Spinach Salad With Strawberry Vinaigrette

Recipe from the article: Fall in Love With Vegan

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Baby Spinach Salad With Strawberry Vinaigrette
Photo: Sarah Kramer

Makes 4 small servings and 1 cup vinaigrette.

This quick and easy salad is packed full of iron, vitamins A and C, and vitamin K — which is important for maintaining healthy bones.

Ingredients

Vinaigrette

  • ¼ cup olive oil
  • ¼ cup oil (e.g., flax, hemp, grapeseed)
  • ⅓ cup rice or apple cider vinegar
  • 4 – 6 strawberries, tops removed
  • 1 tsp. Dijon mustard
  • ⅛ tsp. salt
  • ¼ tsp. ground black pepper

Salad

  • ¼ cup pine nuts, toasted
  • 8 cups baby spinach leaves, tightly packed
  • 6–8 strawberries, tops removed and thinly sliced

Directions

In a blender, combine olive oil, flax oil, apple cider vinegar, strawberries, Dijon mustard, salt and pepper until smooth and creamy. Separate baby spinach into bowl(s). Garnish with sliced strawberries and toasted pine nuts. Drizzle with vinaigrette just before serving.

Nutrition facts per serving: Salad: Calories 70; Fat 5.8g; Carbs 3.9g; Protein 3.2g. Dressing: Calories 296; Fat 27.6g; Carbs 10.9g; Protein 0.3g.

Click to view the Fall in Love With Vegan article.

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