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Strawberry Spinach Salad with Raspberry Dressing

 Strawberry Spinach Salad with Raspberry Dressing
Berries add a pop of color to this favorite salad that’s part of my gluten-free menu. My challenge is to keep the family from eating the sugared almonds before I add them! —Peggy Gwillim, Strasbourg, Saskatchewan —Peggy Gwillim, Strasbourg, Saskatchewan
10 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/4 cup slivered almonds
  • 2 tablespoons sugar
  • 1 package (10 ounces) fresh spinach, torn
  • 1 cup fresh strawberries, sliced
  • DRESSING:
  • 2 tablespoons canola oil
  • 1 tablespoon raspberry vinegar
  • 1 green onion, finely chopped
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons gluten-free Worcestershire sauce
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • Dash paprika

Directions

  • In a large skillet, cook and stir almonds and sugar over low heat
  • until sugar is dissolved and almonds are coated. Spread on foil to
  • cool; break apart.
  • In a large salad bowl, combine the spinach, strawberries and almonds.
  • In a jar with a tight-fitting lid, combine the dressing ingredients;
  • shake well. Drizzle over salad; toss gently to coat. Serve
  • immediately. Yield: 10 servings.

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Strawberry Spinach Salad with Raspberry Dressing (continued)

Nutritional Facts: 3/4 cup equals 66 calories, 4 g fat (trace saturated fat), 0 cholesterol, 90 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.