Featured recipe: Strawberry spinach salad
- 1/3 cup balsamic vinegar
- 1 tbsp. sugar
- 1 tbsp. extra virgin olive oil
In a small saucepan, bring balsamic vinegar to a boil. Add sugar and cook until syrupy, about 3 minutes. Remove from heat and stir in olive oil. It may appear to separate.
- 4 cups baby spinach
- 2 cups strawberries (whole if they’re small; halved or quartered if large)
- 1/2 cup thinly sliced red onion
Wash and dry spinach. Put into a large salad bowl with strawberries and onion. Pour warm (not hot) dressing over spinach salad. Toss and serve immediately.
Makes 4 servings
Each contains about 99 calories, 4 g fat, 0 g cholesterol, 30 mg sodium, 15 g carbohydrate, 3 g dietary fiber, 11 g sugars, and 2 g protein.
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