by Bonnie Helm, Dietetic Intern [University of Minnesota – The Emily Program]
One of my favorite friends from Colorado is also named Bonnie. We have many fabulous Bonnie stories, but one of my favorite memories is making this simple salad with her in the spring.
I know some people adamantly argue that strawberries do not belong on salads, but this is one of my favorites! This version features Gorgonzola and cashews, but you can swap in blue cheese if you prefer, and substitute almonds or brazil nuts as well.
Fresh spinach and strawberries are a refreshing, sweet way to get some good potassium, vitamin K, vitamin A, and vitamin C.
Classic Strawberry Spinach Salad
- 5 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 4 cups baby spinach
- 1 cup sliced strawberries
- 2 oz. Gorgonzola cheese crumbles
- 2 oz. (1/2 cup) cashews
- Whisk together olive oil and vinegar. Toss spinach greens with about ½ of the mixture, and divide on to 4 serving plates.
- Sprinkle strawberries, Gorgonzola, and cashews evenly over the 4 servings.
- Drizzle preferred amount of the remaining dressing over mixture.
Per serving: 325 calories, 29 g fat (6.6 g saturated fat), 10 mg cholesterol, 11 g carbohydrate, 0 g added sugar, 2 g fiber, 6 g protein, and 333 mg sodium.
To reduce calories, fat, and sodium, reduce olive oil to 4 tbsp. and Gorgonzola cheese to 1 oz.:
Per serving: 270 calories, 24 g fat (5 g saturated fat), 5 mg cholesterol, 11 g carbohydrate, 0 g added sugar, 2 g fiber, 5.3 g protein, and 235 mg sodium.