Kiwi-Strawberry Spinach Salad Recipe
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can create a big difference. —Laura Pounds, Andover, Kansas
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon poppy seeds
- 2 green onions chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon worcestershire sauce
- 1/3 cup sugar
- 1/4 cup canola oil
- 1/4 cup raspberry vinegar
- 2 tablespoons sesame seeds toasted
- 2 pints fresh strawberries halved
- 12 cups torn fresh spinach (about 9 ounces)
- 4 kiwifruit, peeled and sliced
- Carbohydrate 6.56471318662037 g
- Cholesterol 0 mg
- Fat 6.62368562921397 g
- Fiber 1.83186251326701 g
- Protein 1.20740749953807 g
- Saturated Fat 0.600247750338635 g
- Serving Size 1 1 serving (86g)
- Sodium 1553.64115723299 mg
- Sugar 4.73285067335336 g
- Trans Fat 0.189449416656911 g
- Calories 87 calories
Directions Place the first five ingredients in a blender; cover and process 30 seconds or until blended. Transfer to a bowl; stir in green onions, sesame seeds and poppy seeds. In a large bowl, combine spinach, strawberries and kiwi. Drizzle with dressing; toss to coat. Yield: 12 servings (1 cup each). Originally published as Kiwi-Strawberry Spinach Salad in Light & Tasty February/March 2003, p21 Nutritional Facts 1 cup equals 121 calories, 6 g fat (trace saturated fat), 0 cholesterol, 64 mg sodium, 16 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit. Print Add to Recipe Box Email a Friend
