We are a couple of days into autumn and the weather is starting to cool down across the country (unless you live in South Florida like me). This is about the time of year people begin changing how they eat, typically craving foods that are warm and filling. This salad is a tasty twist on a traditional fresh spinach salad; using a warm dressing and adding rice to make it heartier.
Warm Spinach & Strawberry Salad
Serves 6 to 8
3 – 4 cups fresh spinach, coarsely chopped
1 small red onion, diced or 1 bunch green onions, sliced
1 cup brown or wild rice, cooked
1 red, orange or yellow bell pepper, diced
2 stalks celery, diced
1 pint fresh strawberries, sliced or 1/3 cup dried cranberries
1 lb fresh bean sprouts (about 2 – 3 cups or to taste)
Take salad ingredients out of the fridge about an hour before you are ready to prepare the salad. This will allow them to come to room temperature. Cook rice as directed. While rice is cooking wash and prepare vegetables. When rice is done cooking allow it to cool for about 10 to 15 minutes then mix all salad ingredients together and add dressing just before serving.
Dressing:
½ cup olive or canola oil
¼ cup soy sauce
3 – 4 cloves of garlic, crushed
Salt & pepper to taste
Dressing is better if made the day before to allow time for the flavors to mingle. Heat dressing in a saucepan over low heat until warm just before serving. You may not need to use all of the dressing (this really depends on personal taste). Toss to coat in a large salad bowl or drizzle dressing over individually plated salads. Save any extra dressing for later use.
This colorful salad is packed with disease fighting nutrients and is great to serve as a starter at a dinner party. Try adding grilled or roasted chicken to enjoy as a main entrée.
Enjoy!
- Lauren
Labels: Healthy Recipes, Lauren
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