Spinach and Strawberry Salad

Serves: 4

Fruits and Vegetables: ½ cup per serving

Ingredients

1 cup strawberries, sliced

6 cup fresh baby spinach

2 tablespoons shallots, finely chopped

Dressing Ingredients

2 tablespoons raspberry vinegar

2 tablespoons vegetable or olive oil

Wash strawberries and pat dry. Remove leaves and slice strawberries.
Wash and prepare spinach and shallots. Mix salad ingredients together in a large bowl.
In a small bowl, whisk together vinegar and oil. Pour over salad and toss.

Substitute 4 tablespoons low-fat vinaigrette dressing for raspberry vinegar and oil.
Add ½ cup crumbled or shredded cheese to taste.

Serving size: about 1 cup; Calories: 90; Carbohydrates: 6 g; Fiber: 2 g; Fat: 7 g; Saturated fat: 1 g; Sodium: 30 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.