Spring time heralds a new warmth, and of course, new fruits and vegetables to try at your local farmers' market. During this time, many fruits make their debut for the year, as well, which means it's time to add some healthy sweetness to your diet!
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Spinach Salad with Strawberries
Prep time 10 min
2 cups baby spinach, washed
½ cup broccoli, cut into small florets
½ cup strawberries, washed and sliced
1 chopped hardboiled egg (optional)
¼ cup cooked kidney beans (optional)
2 Tbsp. sunflower seeds (optional)
For the Balsamic Vinaigrette:
2/3 cup olive oil
1/3 cup balsamic vinegar
2 tsp. stone ground mustard
2 tsp. honey
Toss all salad ingredients. Combine the vinaigrette ingredients in a glass jar with a lid: and shake well. Top the salad with 2 Tbsp of vinaigrette; the remainder of the dressing will keep two weeks in the refrigerator.
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This recipe is from Gaining Ground: Eat Up (Spring 2015 version).
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