4 Serves
15 Mins
In a mixing bowl, whisk together the balsamic vinegar, Dijon mustard, chopped shallot, fresh thyme, water, and black pepper until emulsified.
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Vitamin E
9 mg / 15 mgVitamin K
1164 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
502 µg / 400 µgCalcium
385 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
264 mg / 420 mgPhosphorus
364 mg / 1,250 mgPotassium
1755 mg / 4,700 mgSodium
412 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the spinach, strawberries, and cooked chicken to a large bowl. Drizzle with the vinaigrette and toss gently, then top with feta cheese and sliced almonds before serving.
59
g7
g30
g
