I posted this on my old site which vanished 😦 This one’s too good not to post again. This is my own adapted recipe from a popular summer salad. In the fall or winter, I can also recommend substituting canned mandarin oranges for the strawberries and arugula for the spinach.
Strawberry Spinach Salad
- Baby spinach greens-two bags or bundles
- 1 small carton strawberries
- 1 small red onion (opt.)
- 1/4 cup slivered almonds, toasted or pine nuts
- 1/4 cup canola oil
- 1/4 cup apple cider vinegar
- dash of Worcestershire sauce
- 1 teaspoon minced onion
- 1 teaspoon poppy seeds
- pinch of black pepper
- 1/4 cup brown sugar (or splenda if you desire and a teaspoon of molasses)
- Slice the strawberries. Halve and slice the red onion (I leave this out if kids are eating). After slicing the onion, wash it in a strainer.
- Wash the spinach leaves and put in a big bowl with the strawberries, onion and nuts. Don’t worry if your spinach seems to be overflowing–it will shrink when the dressing is stirred in.
- Mix all the ingredients for the dressing together well and pour over salad. Let salad sit for about 10 minutes before serving.
I made this up the other day from all the vegetables in my fridge. I brought it to potluck and it was eaten up! Thought I’d share. It’s low-carb, low-cal, WW friendly and any-other-diet-you’re-on friendly!
Bri’s Summer Chicken Salad
- 2 Little Gems lettuce heads, chopped, bite-size (these usually come 4 to a package. They are small, tightly packed heads of lettuce–in place of Little Gems, you could use some other sort of Butter or Crisp lettuce)
- 1-2 sticks celery, sliced
- 2 bell peppers (red, yellow or orange), chopped, bite-size
- 1 cup low-fat cheddar, mozzarella or any other kind of hard cheese you like, cubed small
- 1/4 cup pecans or walnuts, chopped
- 3 radishes, halved and sliced
- 3 green onions, sliced
- 2 – 3 chicken breasts
Your choice–I’ve used Italian or a vinaigrette dressing
- Put the chicken breasts in a pot and add water to cover them by an inch. Boil for 20 -30 minutes depending on how thick the breasts are.
- While the chicken is cooking, chop and slice all your veggies.
- Chop up the chicken and toss in a small bowl with half of the dressing. Refrigerate, covered for 20 minutes or until cooled off. Mix all ingredients together and top with your favorite dressing. Italian or light Italian is great, but experiment to see what you’d like.
This salad is great for a “sack lunch” if you keep the dressing on the side. It can be made the night before and be kept in the fridge.