SPINACH, STRAWBERRY WITH BALSAMIC POPPY SEED DRESSING
518.2
Ingredients:
For the Strawberry Spinach Salad:
- 30g raw walnuts
- 50g small red onion very thinly sliced
- 50g fresh baby spinach
- 150g strawberries hulled and quartered
- 45g low-fat feta cheese
For the Poppyseed Dressing:
- 2 tablespoons balsamic vinegar
- 1 teaspoon extra-virgin olive oil (7g)
- 1 tablespoons poppy seeds
- 1 tablespoon sugar-free syrup
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Transfer the walnuts to a cutting board and roughly chop.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavour but removes the harsh onion bite).
- Prepare the dressing: In a small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, syrup, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
- Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in the dressing. Add a little more if needed to suit your preferences. Add the feta and chopped nuts. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Nutrition Facts:
- Calories: 518.2 Cal
- Protein: 19.2g
- Carbs: 33.1g
- Fat: 36.9g
