Baby Spinach and Strawberry Salad

Baby Spinach and Strawberry Salad with Dressing

Fresh, summery spinach and strawberry salad that easy to make for dinner or lunch.

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Yield1 serving
Prep Time (mins)
  • Ingredients
  • Nutrition
  • Salad:
  • 3 cups Baby spinach - tear stems off
  • 1 cup Portobello mushrooms - chopped
  • 1/4 Red Onion - thinly sliced
  • 10 Strawberries - sliced
  • 1/4 cup Garbanzo beans canned - rinsed/drained
  • 1/3 cup Cooked skinless chicken breast cut into bite-sized pieces (Leftovers or Perdue Short Cuts)
  • Dressing:
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 tsp Shallot - 1 minced (one heaping tablespoon)
  • 1 tbsp Champagne vinegar
  • 1/4 tsp Grated orange zest
  • 1/4 tsp Sea salt
  • 1/8 tsp Ground black pepper
  • 1 tbsp Fresh squeezed orange juice
Calories 334
Total Fat 11g
Carbohydrates 39g
Fiber 11g
Protein 25g

Instructions

  1. Wash spinach and spin dry. Place in a large bowl with remaining salad ingredients.
  2. Heat a small skillet over medium-low heat. Add olive oil, shallot, champagne vinegar, orange zest, salt and pepper. Cook until shallot is translucent, 2-3 minutes.
  3. Whisk in orange juice.
  4. Drizzle warm dressing over salad mixture.
  5. Toss gently to wilt spinach.