- 8
Ingredients
- 1/2 cup (125 mL) vegetable oil
- 1/3 cup (75 mL) cider vinegar or white wine vinegar
- 2 to 3 tbsp (30 to 45 mL) pure maple syrup
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 2 (10-oz/284-g) bags baby spinach or 3 large bunches spinach
- 1 small red onion
- 1 pint strawberries
- 2/3 cup (150 mL) sunflower seeds, preferably salted (optional)
Preparation
Step 1
In a small bowl, whisk oil with vinegar, 2 tablespoons (30 mL) maple syrup, Dijon and salt. Taste and add remaining maple syrup, if you like. Wash and dry spinach well. Tear large leaves into bite-size pieces. Cut onion in half. Place each half cut-side down on a cutting board and thinly slice. Wash strawberries and slice into quarters. Place spinach, onion and strawberries in a large salad bowl. If making ahead, dressing can be left at room temperature up to 1 day. Cover salad with a damp paper towel and refrigerate up to 4 hours. Just before serving, whisk dressing, pour over salad and toss. Sprinkle with sunflower seeds, if using, and serve.
Nutritional information per serving:
4.7 g protein
20.5 g fat
14.4 g carbohydrates
4.5 g fibre
3.1 mg iron
96 mg calcium
295 mg sodium
246 calories