Ingredients
| Quantity | Ingredients |
|---|---|
| ¼ cup / 50 ml | pine nuts |
| 8 cups /2 L | baby spinach |
| 2 cups / 500 ml | sliced strawberries |
| ¼ cup / 50 ml | thinly sliced red onion |
| 2 tbsp / 25 ml | extra-virgin olive oil |
| 2 tbsp / 25 ml | champagne vinegar |
| 4 tsp / 20 ml | honey |
| ½ tsp / 2 ml | grainy Dijon mustard |
Directions
Preheat oven to 350°F (180°C).
Arrange pine nuts on a baking sheet; bake for 5 to 7 minutes, or until pine nuts are light golden brown and fragrant. Remove from heat, set aside to cool.
In a large salad bowl, toss together spinach, strawberries and red onion.
In a small mixing bowl, whisk together olive oil, vinegar, honey and Dijon.
Sprinkle toasted pine nuts over salad; drizzle with vinaigrette, serve immediately.
Serves 4.
Tip: Champagne vinegar is a light and mild vinegar that works well when paired with fresh fruit. If you don’t have champagne vinegar, substitute an equal amount of white wine vinegar or apple cider vinegar.
Nutrition per 1- ½ cups (325 ml) salad and 1-½ tbsp (22 ml) dressing: 110 cal, 2.4 g pro, 8 g total fat (1 g saturated fat), 10 g carb,1. 2 g fibre, 0 mg chol, 97 mg sodium
Nutrition Facts
| Serving Size | 1.5 cups salad with 1.5 tsbp. dressing |
| Calories | 110 |
| Cholesterol | 0 |
| Carbohydrates | 10 |
| Fiber | 2 |
| Protein | 2.4 |
| Fat | 8 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 97 |
Source: Leslie Beck's Healthy Kitchen