Strawberry Spinach Salad
52 mins (prep 40, cooking 12)
10 ingredients
10 servings
This salad is fantastic! I added a little more lemon zest because I like my dressings really lemony. I also used safflower oil instead of canola oil, and it was fine. Also, I put the dressing on about 3 hours before I plan to serve it, I think that once the spinach wilts a little bit the salad becomes even better & the flavors are more blended. The strawberries retain their flavor and the cucumbers remain crisp. Yum yum, will definitely make this many times this summer.

Categories:  <-60-mins , salad , side-dish , fruit , seasonal , north-american , nuts , equipment , refrigerator , strawberry , time-to-make , holiday , vegan , lunch~snacks , easy , american , independence-day , summer , vegetarian , vegetable , berries ,
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Serving Size (48.77 g)
Servings 10
Amount per Serving
Calories 56.95 Calories from Fat 15.3
% Daily Value *
Total Fat 1.7g 26.18%
Saturated Fat 0.13g 6.39%
Trans Fat 0.04g %
Cholesterol 0.0mg 0.0%
Sodium 0.57mg 0.24%
Total Carbohydrate 10.69g 35.64%
Dietary Fiber 0.76 g 30.58%
Sugars 9.62 g %
Protein 0.29g 5.76%
Vitamin A 4.26IU% Vitamin C 20.87mg%
Calcium 9.96mg% Iron 0.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sliced almonds, medium cucumber, baby spinach