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Sunflower Strawberry Spinach Salad

 Sunflower Strawberry Spinach Salad
Not only is this salad a treat to eat, it's a delight to the eyes, thanks to the vibrant green and red ingredients. "I made it by combining several recipes, then added a few extra touches," tells Cathy Linzbach of East Grand Forks, Minnesota. "It's great to serve at ladies' luncheon."
8 ServingsPrep/Total Time: 15 min.

Ingredients

  • 8 cups torn fresh spinach
  • 2 cups sliced fresh strawberries
  • 2 tablespoons finely chopped onion
  • 1 tablespoon sunflower kernels
  • 1/2 teaspoon sesame seeds, toasted
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground mustard

Directions

  • In a salad bowl, combine the spinach, strawberries, onion, sunflower
  • kernels and sesame seeds. In a jar with a tight-fitting lid, combine
  • the remaining ingredients; shake well. Pour over salad and gently
  • toss to coat. Serve immediately. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 68 calories, 4 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 7 g carbohydrate, 2 g fiber,

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Sunflower Strawberry Spinach Salad (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.