1
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)
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.
Calories 246, Protein 4.7g, Carbohydrates 14.4g, Fat 20.5g, Fibre 4.5g, Sodium 295mg.