Spinach Salad with Strawberry Rhubarb Vinaigrette
Indulge in a vibrant spinach salad harmonized by the tantalizing sweetness of a strawberry rhubarb vinaigrette. Crisp lettuce provides a refreshing base, complemented by the delicate crunch of watermelon radish and green beans. Creamy avocado adds a smooth contrast, while pistachios impart a satisfying nuttiness. Fragrant basil leaves offer a herbaceous note, enhancing the medley of flavors. This oil free salad dressing is made with 100% fruit St. Dalfour Strawberry Rhubarb Fruit Spread. There is no added sugar.
Servings 6 servings
Calories 185kcal
Ingredients
- 4 cups baby spinach
- 4 cups mixed greens or butter lettuce
- 1 cup red cabbage shredded
- ½ watermelon radish thinly sliced
- 1 cup green beans trimmed and sliced
- 1 avocado sliced
- 4-6 basil leaves thinly sliced
- ¼ cup pistachios chopped
Strawberry Rhubarb Vinaigrette Ingredients
- 2 tbsp tahini or olive oil
- 1 large lemon juiced
- 3 tbsp apple cider vinegar
- ⅓ cup St. Dalfour Strawberry Rhubarb Fruit Spread get here
- 1 tsp dijon mustard
- ⅛ tsp salt
- 2-4 tbsp water to thin
- 1 tbsp maple syrup optional
Instructions
- Add all ingredients for the salad to a large bowl or divide between meal prep containers. Set aside.
- Add the ingredients for the dressing to a blender and puree until smooth and creamy. Add water little by little until desired texture is reached, depending if you like a thicker or thinner dressing. Season to taste. Drizzle over salad right before serving.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 96mg | Potassium: 543mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2564IU | Vitamin C: 38mg | Calcium: 67mg | Iron: 2mg
