Best 4 Fat Free Spinach Strawberry Salad Recipes

STRAWBERRY SPINACH SALAD RECIPE

Steps:

• In a bowl assemble your spinach, sliced strawberries, goat cheese and pecans.
• Mix together your dressing.
• Serve dressing on the side or toss everything together.

SPINACH AND STRAWBERRY SALAD

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

FAT FREE SPINACH STRAWBERRY SALAD

Steps:

• 1. Depending on how many you need to serve, how much spinach, almonds and strawberries you will need to use. Wash spinach leaves and dry thoroughly. Place in large serving bowl. Top with sliced strawberries and sliced almonds. Chill in fridge while you make the dressing. I prefer at least an hour chill time.
• 2. In blender or food processor place dressing ingredients. Pulse until mixture is smooth. Seal in container and chill with salad in fridge.
• 3. When ready to serve, dress salad with strawberry dressing or serve the dressing on the side. That way if there is leftover salad, It won't be soggy the next day. You can enjoy it the same as the first day. Enjoy!
• 4. Annie says this recipe is inspired by Epicurious. A few notes she added were: you can replace the champagne with white wine and it will still be good. Another option is to use 3 Tbl champagne vinegar in place of the apple cidar vinegar & champagne. She says she buys the tiny bottles of champagne for cooking so she doesn't have to waste a big bottle. That wouldn't get wasted at my house. : D

SPINACH STRAWBERRY SALAD

Steps:

• Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
• Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
• Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients-vinegar, oil, poppy seeds, honey, mustard, salt, and pepper-until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
• Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.