Kiwi-Strawberry Spinach Salad
"This pretty salad is always a hit when I serve it!" notes Laura Pounds from Andover, Kansas. "The recipe came from a cookbook, but I 'doctored' it to personalize it. Sometimes just a small change in ingredients can make a big difference.
- Preparing Time: 30 minutes
- Total Time: 30 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
- 12 cups fresh spinach torn
- 2 pints fresh strawberries halved
- 4 kiwifruit peeled and sliced
- Carbohydrate 11.4233131866204 g
- Cholesterol 0 mg
- Fat 6.85215229588063 g
- Fiber 3.35319588506521 g
- Protein 2.31620749953807 g
- Saturated Fat 0.619147750338635 g
- Serving Size 1 1 Serving (142g)
- Sodium 1578.60782389966 mg
- Sugar 8.07011730155516 g
- Trans Fat 0.346516083323577 g
- Calories 109 calories
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.
