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Spinach-Strawberry Salad

(4)
  2 reviews
  • 20 min prep time
  • 20 min total time
  • 10 ingredients
  • 4 servings
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Looking for a vegetable and fruit salad recipe? Then check out this spinach-strawberry side dish that’s ready in just 20 minutes.

Honey-Dijon Dressing

2
tablespoons vegetable oil
2
tablespoons honey
2
tablespoons orange juice
1
tablespoon cider vinegar or white vinegar
1
teaspoon poppy seed, if desired
2
teaspoons Dijon mustard

Salad

1
small jicama
2
kiwifruit
1/2
pint (1 cup) fresh strawberries
8
cups ready-to-eat spinach (from 9- or 10-oz bag)

Steps

  • 1 In a tightly covered jar or container, shake all the dressing ingredients.
  • 2 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. 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.
  • 3 Peel the kiwifruit. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and pat dry. Remove the leaves and cut the berries lengthwise into slices.
  • 4 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.
  • 5 In a large salad bowl, place the spinach, strawberries, jicama sticks and kiwifruit slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately.
  • 1 In a tightly covered jar or container, shake all the dressing ingredients.
  • 2 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. 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.
  • 3 Peel the kiwifruit. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and pat dry. Remove the leaves and cut the berries lengthwise into slices.
  • 4 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.
  • 5 In a large salad bowl, place the spinach, strawberries, jicama sticks and kiwifruit slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately.

Expert Tips

Packaged mixed salad greens that are already cleaned and ready to use are available in the produce section of the supermarket and can be used instead of the spinach. A 10-ounce bag is about 7 cups of greens. The Italian variety is especially pretty.

Leftover jicama can be cut into sticks and served with other raw vegetables for a snack or appetizer.

Peel jicama, and cut into 1/4-inch slices. Cut slices into 1-inch sticks.

Cut the fuzzy brown skin from the fruit with a paring knife.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
5%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
115mg
5%
Total Carbohydrate
28g
9%
Dietary Fiber
7g
31%
Protein
3g
3%
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
160%
160%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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