8 Serves
20 Mins
In a small mixing bowl, combine the white vinegar and the white bulb portions of the green onions. Let them sit for 10 minutes to mellow the onion flavor.
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Vitamin K
887 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
505 µg / 400 µgCalcium
191 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
1130 mg / 4,700 mgSodium
149 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Slowly whisk the olive oil into the vinegar and onion mixture until emulsified.
In a large salad bowl, combine the fresh spinach, sliced pear, sliced strawberries, the green tops of the green onions, and the walnuts.
Drizzle the prepared vinaigrette over the salad in small amounts, tossing gently until the leaves are lightly coated. Season to taste with salt and pepper.
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