Light Strawberry-Spinach Salad Recipe

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This strawberry-spinach salad makes a wonderful light summer meal. The ingredients are an unusual combination, but all of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 2 tablespoons sesame seeds
  • 1-1/2 pounds fresh spinach
  • 1/3 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons minced green onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups fresh strawberries, washed, hulled & halved

Nutritional Facts

3/4 cup: 133 calories, 11g fat (0 saturated fat), 0 cholesterol, 66mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.


  1. In a 7-in. skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite-size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds. Yield: 8 servings.
Originally published as Strawberry/Spinach Salad in Country Woman May/June 1988, p29

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HBcook User ID: 2966570 51142
Reviewed Jan. 29, 2009

"Good, but boring - nothing special."

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