Spinach-Strawberry Salad

Name: Spinach-Strawberry Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp cider vinegar or white vinegar; 2 teaspoons Dijon mustard; 2 Tbsps honey; 1 small jicama; 2 kiwifruit; 2 Tbsps orange juice; 1 teaspoon poppy seed, if desired; 2 liters ready-to-eat spinach (from 9- or 10-oz bag); 237 milliliters 1/2 pint fresh strawberries; 2 Tbsps vegetable oil

Spinach-Strawberry Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 218 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have ready-to-eat spinach, orange juice, honey, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In a tightly covered jar or container, shake all the dressing ingredients.

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Shake

Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough.

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Jicama

Cut about half of the jicama into about 1x 1/4-inch sticks to measure about 3/4 cup. Wrap remaining jicama and refrigerate for another use.

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Jicama

Wrap

Peel the kiwifruit.

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Kiwi

Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and pat dry.

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Strawberries

Water

Remove the leaves and cut the berries lengthwise into slices.

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Berries

Remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.

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Spinach