4 Serves
15 Mins
Thoroughly wash the baby spinach and strawberries under cold running water, then use a salad spinner to remove excess moisture.
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Vitamin K
2617 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
1076 µg / 400 µgCalcium
556 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
443 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
3205 mg / 4,700 mgSodium
719 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
14 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Using a chef's knife and cutting board, hull and slice the strawberries and roughly chop the walnut halves into bite-sized pieces.
In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
Combine the prepared spinach, strawberries, and walnuts in a large serving bowl, drizzle with the dressing, and toss gently to coat.
59
g7
g30
g
