Spinach and Strawberry Salad with Croutons

Spinach and Strawberry Salad with Croutons
Inspiration from Steak and Strawberry Spinach Salad - Eating Well Magazine.
Spinach and Strawberry Salad with Croutons

Ingredients

  1. Extra-virgin olive oil for dressing 2 Tbsp
  2. Extra-virgin olive oil for croutons 2 Tbsp
  3. White-wine vinegar 2 Tbsp
  4. Grated orange zest 1 tsp
  5. Orange juice 2 Tbsp
  6. Clove garlic, grated (about 1 tsp) 1 small
  7. Honey 1 tsp
  8. Salt 1/4 tsp
  9. Black pepper 1/4 tsp
  10. Whole wheat bread (day old or dried) torn into bite sized pieces 2 slices
  11. Fresh baby spinach 1 5-ounce package
  12. 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

  1. 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.
  2. 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.
  3. Add spinach and strawberries to dressing tossing to coat.
  4. Add croutons and toss gently.
  5. 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.