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Strawberry spinach salad

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Brain foods: spinach, berries, almonds


Strawberry spinach salad

Serves 4




6 ounces baby spinach
8 ounces strawberries (or raspberries), quartered
¼ cup plain, low fat yogurt, preferably Greek yogurt
Zest and juice of one lemon
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon poppy seeds
Pinch of salt
¼ cup chopped red onion
⅓ cup slivered almonds, toasted
¼ cup goat or feta cheese, crumbled



In a large bowl, toss together the spinach and berries. In a small bowl, mix together yogurt, lemon zest and juice, olive oil, red wine vinegar, sugar, poppy seeds, salt and chopped onion. Pour over the spinach and strawberries, and toss to coat. Sprinkle with toasted almonds and cheese. Make it a meal by adding cooked, sliced chicken breast.




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