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MHC Recipe

Spinach and Strawberry Salad with Honey Dijon Vinaigrette

Spinach and Strawberry Salad with Honey Dijon Vinaigrette
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Course: Dressing, Salad
Recipe Type: Maternal Health, Plant Centric
Servings: 4 (click to scale)

Ingredients

For the Whole Wheat Croutons

  • 1 1/2 cup whole wheat bread diced
  • 1 Tbsp granulated garlic
  • 1 Tbsp fresh parsley chopped
  • 1 Tbsp fresh basil chopped
  • 1 Tbsp fresh oregano chopped
  • 2 tsp fresh lemon zest
  • 2 Tbsp canola oil

For the Honey Dijon Vinaigrette

  • 1 Tbsp rice wine vinegar
  • 2 Tbsp honey
  • 2 Tbsp plain Greek yogurt
  • 2 tsp Dijon mustard

For the Salad

  • 8 cup spinach cleaned, trimmed, and dried
  • 1 cup strawberries thick slices (about 1/4 inch)
  • 1/4 cup roasted, unsalted sunflower seeds
  • 1 ea red onion thinly sliced
  • 1 cup white mushrooms sliced

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Instructions

For the Whole Wheat Croutons

  • Preheat oven to 375 F.
  • In a mixing bowl, combine all ingredients, toss to coat evenly.
  • Bake in preheated oven for 8-10 minutes or until golden brown. Remove from oven and let cool.
  • Store extra croutons in an airtight container for up to a month in a cool dry place.

For the Honey Dijon Vinaigrette

  • In a separate bowl, whisk together the vinegar, honey, plain Greek yogurt, and Dijon mustard. Refrigerate until ready to use.

For the Salad

  • Place spinach in a large mixing bowl. Add strawberries, sunflower seeds and onion. Pour the dressing over the spinach and toss lightly. Arrange the salad in the bottom of a cold salad bowl.
  • Finish the salad by garnishing with mushrooms and 4 tablespoons of croutons.

To Make Entree Salads

  • Top each salad with a 4 oz. portion of salmon or grilled chicken.

To Make Mason Jar Salads

  • In each 16 oz. mason jar layer 2 cups of spinach, 1/4 cup strawberries, 1 Tbsp. sunflower seeds, 1/4 cup each sliced red onion and mushrooms, finish with 4 oz. sliced salmon or grilled chicken if using. Place 1 Tbsp of croutons on top of salad and add lid. Make the dressing in 4 oz. mason jar. Shake to combine and lid. Shake and add 1 1/2 Tbsp of dressing to each salad when ready to eat.

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 174mg | Fiber: 4g
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