Spinach and Strawberry Salad with Croutons
Spinach and Strawberry Salad with Croutons
Inspiration from Steak and Strawberry Spinach Salad - Eating Well Magazine.
Ingredients
- Extra-virgin olive oil for dressing 2 Tbsp
- Extra-virgin olive oil for croutons 2 Tbsp
- White-wine vinegar 2 Tbsp
- Grated orange zest 1 tsp
- Orange juice 2 Tbsp
- Clove garlic, grated (about 1 tsp) 1 small
- Honey 1 tsp
- Salt 1/4 tsp
- Black pepper 1/4 tsp
- Whole wheat bread (day old or dried) torn into bite sized pieces 2 slices
- Fresh baby spinach 1 5-ounce package
- Fresh strawberries; sliced thin 2 cups
Prep Time
30 minutes
Servings
4
Nutrition Facts
Per Serving (4): 203 calories; 15 g fat; 2 g saturated fat; 18 g carbohydrates; 3 g protein;
4 g fiber; 0 mg cholesterol; 244 mg sodium; 67 mg calcium
Directions
- To prepare the dressing, combine 2 Tbsp oil, vinegar, orange zest, shallot, garlic, honey, salt, and pepper in a large salad bowl and set aside.
- To make croutons, add 2 Tbsp of olive oil and bread to a medium skillet and toss to coat. Cook over medium high heat stirring occasionally until the bread is brown on the edges; about 8-10 minutes. Move to a plate to cool.
- Add spinach and strawberries to dressing tossing to coat.
- Add croutons and toss gently.
- Serve right away or prepare the salad ahead and add the dressing and croutons right before serving.
Cook's notes
For a meal, add grilled chicken, steak, or fish and consider substituting roasted walnuts or pecans for the croutons.