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Strawberry Spinach Salad

Here’s a colorful salad packed full of flavor. Toasted walnuts add texture and crunch. —Mary Buford Shaw, Mt. Pleasant, South Carolina

8 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

3 bacon strips, chopped
3 tablespoons rice vinegar
2 tablespoons honey
5 teaspoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
2 medium navel oranges, peeled and chopped
12 fresh strawberries, quartered
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1 medium carrot, shredded
1/2 cup chopped walnuts, toasted

Directions

In a small skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain.
In a small bowl, whisk the vinegar, honey, oil, mustard, pepper and
salt. In a large bowl, combine the spinach, oranges, strawberries,
cucumber, onion and carrot. Pour dressing over salad; toss to coat.
Sprinkle with walnuts and bacon. Serve immediately.
Yield: 8 servings.

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Strawberry Spinach Salad (continued)

Nutrition Facts: 1 cup equals 142 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 168 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.