Spinach and Strawberry Salad Recipe

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Most Helpful Positive Review

Dec 29, 2003

This is the BEST salad ever but after making it a few times I will say that you can do all these variations and it will be terrific but do NOT put the dressing into the fridge, leave it on the counter! It will not be good, it will get creamy and stay on the salad like PASTE. You can get the spinach (baby spinach is the best) and slice the strawberries with an egg slicer and toss ahead, in the fridge...but let the dressing sit on the counter, trust me. Then toss immediately before eating.

—KERREGADOURY

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Most Helpful Critical Review

Nov 12, 2007

I hate to be the critic... But I'm going to be completely honest. The taste was a 4 star, but I could only eat a few bites of this salad. I followed the recipe exactly. First, it wasn't until I got into the recipe that I realized that this recipe took everything that was healthy about raw spinach and strawberries and turned it into a complete heart attack equating to McDonald's food on a bad day. Literally, you are putting 1 full cup of super high fat oil mixed with sugar all over some healthy raw spinach and good healthy sweet fruit. Normally when I eat spinach salad, which is daily, I can eat a full plate of raw spinach with about 2 teaspoons of Italian dressing. The whole thing is under 200 calories. This recipe is immensely high fat and high sugar. Anyhow, I could only eat about 4 bites until I felt like "ugg". I'm laying back now with my sugar rush feeling bad. If I eat plain raw spinach with Italian, I feel like a million bucks. I would highly consider re-doing this recipe. The strawberries are a very nice touch, but all the sugar is a nightmare. This is my opinion, and I do feel that we as a society eat way too much sugar. This recipe is an example of how something very healthy is turned into a completely unhealthy meal. I'm sorry, but I did think the flavor itself is 4 to 5 stars, but then again, oil + sugar taste good with anything. Just like fried anything tastes good.

—crasster

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1,489 Ratings

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Sep 04, 2003

We loved this salad. I made it twice this weekend. I added candied sliced almonds... just add almond slices to a frying pan and lightly sugar the almonds, add a few drops of water to this slowly and let it cook for a few minutes.. caramelizes to a crisp, sweet. Very hot, be careful. I also added the blue cheese, mentioned by other readers. also..instead of using all that sugar, I substituted some honey for the sugar instead, which helped the dressing stick to the salad

—TaubeBecker

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Nov 11, 2003

Just made this salad for a dinner party and it was a huge hit! I will make this salad all the time now. I also halved the sugar like others recommended and substituted Raspberry Balsamic Vinegar for White Vinegar. Also, left out the seeds(I couldn't find them in the store) and used sliced almonds. Delicious.

—CPMURPHYBOY

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Mar 24, 2008

Excellent Salad that brought rave reviews. Per others suggestions, I decreased the sugar by half. I only had red wine vinegar, so I used that. Dressing was tasty with just the right amount of sweetness for the salad. I served the dressing on the side. I added mandarin oranges, red onion and pecans!!!! Great salad!!!! Thanks Jerry. Update: I tried the dressing with the raspberry balsamic vinegar and it was wonderful. I did increase the vinegar to a half cup and reduced the sugar in half. I think it could have used more sugar, but it was still a wonderful dressing and salad. I continue to add mandarin oranges, pecans and red onions. Great Salad!!!

—MARY DOMAZ

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Dec 12, 2003

I have made this for years and it is always a huge hit. For the dressing I use 1/4 cup oil, 2 T. sugar, 2 T. vinegar, 1/2 t. salt, and ground red pepper to taste. I often add mandarin oranges and fresh blueberries. Sugared almonds are a great addition as well. Great with grilled steaks and chicken. Thanks for all the great ideas for other variations!

—MARIEFLORES

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May 02, 2003

This is an excellent salad. Instead of regular vinegar I tried Balsamic vinegar and it turned out fantastic. Also the recipe doesn't tell you to let the dressing refrigerate before serving. That is necessary to blend the flavors.

—SMCKENZIE

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Jan 01, 2004

Not what I expected at all! Even my boyfriend, who was making faces the entire time I made this, liked it. I used half the sugar, red wine vinegar instead of white wine vinegar and added red onions and pecans. I will make this again!

—Lizzie

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Nutrition

Calories
235 kcal
12%

Carbohydrates
22.8 g
7%

Cholesterol
0 mg
0%

Fat
15.9 g
25%

Fiber
3.9 g
16%

Protein
3.6 g
7%

Sodium
69 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach and Strawberry Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 235
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 25 %
Saturated Fat 2.1g 10 %
Cholesterol 0mg 0 %
Sodium 69mg 3 %
** Potassium 621mg 17 %
Total Carbohydrates 22.8g 7 %
Dietary Fiber 3.9g 16 %
Protein 3.6g 7 %
Sugars 17.1g
Vitamin A 160 %
Vitamin C 122 %
Calcium 17 %
Iron 31 %
** Thiamin 11 %
** Niacin 15 %
** Vitamin B6 14 %
** Magnesium 32 %
** Folate 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.