Spinach-strawberry salad w/ orange-dijon dressing

Main Dish
4 servings
15 min
Very Easy


Number of serving: 4
7 cups ready-to-eat baby spinach

1/2 pint strawberries (1 cup) — sliced

3/4 cup Sweetly Spiced Crispy Pecans — or Walnuts (as shown)

Orange-Dijon Dressing

1/4 cup extra-virgin olive oil

2 tablespoons flax seed oil

2 tablespoons apple cider vinegar

2 tablespoons orange juice

1 tablespoon honey

1 teaspoon Dijon mustard

1 teaspoon orange zest — minced

1/2 teaspoon sea salt

2 teaspoons fresh parsley — chopped (dried herbs can also be used)

1/4 teaspoon pepper

1 dash hot sauce


  • Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. Refrigerate for 15-20 minutes before serving.

    Tear any large spinach leaves into bite-size pieces. Layer the spinach leaves in the bottom of a large bowl with the strawberries and nuts on top. Pour the dressing over the salad ingredients, and toss. Serve immediately.


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