Rio Grande Strawberry Spinach Salad Recipe
On average, there are 200 tiny seeds on every strawberry. These berries boast high amounts of vitamin C and folate. Folate helps the body make new cells and synthesize DNA.
How to Select
- Choose shiny, firm strawberries with a bright red color.
- Caps should be fresh, green and intact.
- Avoid shriveled, mushy or leaky berries.
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How to Store
- Do not wash strawberries until ready to eat. Store in refrigerator for 1-3 days.
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Rio Grande Strawberry Spinach Salad
Adapted from fruits & veggies, more matters.
Ingredients
- 2 red grapefruit
- 8 oz. spinach, tough stems trimmed and torn into bite-size pieces
- 1 pint strawberries, hulled
- 1/2 cup red wine vinegar dressing, fat-free
- 1/2 cup sugar
- 1/2 tsp. dry mustard
- 1 1/2 tsp. orange zest, finely grated
- 1/4 cup fresh red grapefruit juice
- 1 Tbs. poppy seeds
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Directions
- Finely grate enough zest from 1 grapefruit to equal 1 1/2 teaspoons. Reserve for the vinaigrette.
- Section the 2 grapefruit, holding the fruit over a bowl as you cut it to catch the juice.
- In a salad bowl, combine the grapefruit sections, spinach, and strawberries; toss gently to mix.
- In a blender, combine the vinegar, sugar, mustard, orange zest, grapefruit juice, poppy seeds, and the reserved grapefruit zest and blend until mixed, or combine in a jar with a tight-fitting lid and shake until well-blended.
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