Salads with the season’s best
Strawberry spinach salad
The secret to healthy eating is using fresh ingredients that are in season. Fruits and vegetables that were earlier available only during their respective seasons can be bought throughout the year these days. However, one should steer clear of out-of-season ingredients as they have been force-grown and lacks in taste and health benefits.
Strawberry Spinach Salad
With the weather getting warmer by the day, a light, refreshing salad is ideal for lunch. Strawberries are typical spring produce and are in season now. This salad is also a great way to get kids eat spinach as the sweetness of the strawberries makes it child-friendly.
Ingredients
300 gm fresh spinach, rinsed, dried and torn into bite-size pieces
250 gm strawberries, cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
2 tbsp sesame seeds
1 tbsp poppy seeds
1/2 cup white sugar
1/2 cup extra virgin olive oil
1/4 cup distilled white
vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 tbsp minced onion
Method
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Note: You can also add cubes of feta cheese to the salad to add body.
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