Spinach and Strawberry Salad with Honey Dijon Vinaigrette

This salad will please palates of all ages! The base of the vinaigrette is Greek yogurt which provides a creamy flavor with added nutritional benefit. Whole grain croutons pack a wonderful crunch. Simply add sustainable, lean protein to complete this entrée salad!

Nutrition Spotlight

Calorie for calorie, green leafy vegetables like spinach provide more nutrients than any other food. This leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6.

Strawberries offer a variety of antioxidants, anti-inflammatory compounds, and fiber. They are also an excellent source of vitamin C (an immune boosting vitamin), providing 141% of the recommended daily allowance (RDA) per cup.

Whole grain foods are a great source of fiber which can help to reduce cholesterol, stabilize blood sugar and reduce your risk of heart disease and aid in maintaining a healthy weight.

Greek Yogurt is naturally rich in protein and calcium. As a probiotic it will benefit your health by stimulating your immune system and promoting intestinal health.

To make an entrée salads: Top each salad with a 4 oz. portion of salmon or grilled chicken!

Ingredients

For the Whole Wheat Croutons:

1-1/2 cups diced whole wheat bread

1 Tbsp. granulated garlic

1 Tbsp. fresh chopped parsley

1 Tbsp. fresh chopped basil

1 Tbsp. fresh chopped oregano

2 tsp. fresh lemon zest

2 Tbsp. canola oil

For the Honey Dijon Vinaigrette

2 Tbsp. rice wine vinegar

2 Tbsp. s honey

2 Tbsp. plain Greek yogurt

2 tsp. Dijon mustard

For the Salad:

8 cups cleaned, trimmed and dried spinach packed

1 cup sliced strawberries, thick slices about 1/4 inch

1/4 cup toasted sunflower seeds

1 small red onion thinly sliced

1 cup sliced mushrooms

Directions

For the Whole Wheat Croutons: Preheat oven to 375°. In a mixing bowl, combine all ingredients, toss to coat evenly. Bake in preheated oven for 8-10 minutes or until golden brown. Remove from oven and let cool. Store extra croutons in airtight container for up to a month in cool dry place.

For the Honey Dijon Vinaigrette: In separate bowl, whisk together vinegar, honey, plain Greek yogurt, and Dijon mustard. Refrigerate until ready to use.

For the Salad: Place spinach in a large mixing bowl. Add strawberries, sunflower seeds and onion. Pour the dressing over the spinach and toss lightly. Arrange the salad in the bottom of a cold salad bowl.  Finish the salad by garnishing with mushrooms and 4 tablespoons croutons.