Maple leaf spinach-and-strawberry salad
1
- Prep Time10 min
- Total Time10 min
- Makes8 servings
Ingredients
1/2 cup vegetable oil
1/3 cup cider vinegar or white wine vinegar
2 to 3 tbsp maple syrup
1 tbsp Dijon mustard
1/2 tsp salt
2 284-g bags baby spinach, or 3 large bunches spinach
1 small red onion
1 pint strawberries
2/3 cup sunflower seeds, preferably salted (optional)
Instructions
In a small bowl, whisk oil with vinegar, 2 tablespoons (30 mL) maple syrup, Dijon and salt. Taste and add remaining maple syrup, if you like. Wash and dry spinach well. Tear large leaves into bite-size pieces. Cut onion in half. Place each half cut-side down on a cutting board and thinly slice. Wash strawberries and slice into quarters. Place spinach, onion and strawberries in a large salad bowl. If making ahead, dressing can be left at room temperature up to 1 day. Cover salad with a damp paper towel and refrigerate up to 4 hours. Just before serving, whisk dressing, pour over salad and toss. Sprinkle with sunflower seeds, if using, and serve.
Nutrition (per serving)
Calories 246, Protein 4.7g, Carbohydrates 14.4g, Fat 20.5g, Fibre 4.5g, Sodium 295mg.
