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Salad that packs a nutritious punch

May 22, 2015 | Marcida Dodson
Strawberry salad that packs a nutritious punch

Strawberries are loaded with antioxidants and vitamins, while spinach is a nutrition powerhouse. When they combine forces in this colorful and tangy salad, they provide a nutritious boost for spring and summer meals.

The heart-shaped strawberry helps your heart and more. Strawberries’ antioxidants help to increase HDL (good cholesterol) and guard against cancer. Strawberries are rich in vitamin C, fiber and antioxidants, yet free of cholesterol, fat and sodium.

Spinach is, indeed, as good for you as your mother said. It’s a good source of iron. As a dark, leafy green, it is high in beta-carotene, a disease-fighting antioxidant. Served raw, it is a good source of vitamin C.

Strawberry Spinach Salad

Serving: 4


  • 1/3 cup balsamic vinegar
  • 1 tbsp. sugar
  • 1 tbsp. extra virgin olive oil

In a small saucepan, bring balsamic vinegar to a boil. Add sugar and cook until syrupy, about three minutes. Remove from heat and stir in olive oil. It may appear to separate.


  • 4 cups baby spinach
  • 2 cups strawberries (whole if they’re small; halved or quartered if large)
  • 1/2 cup thinly sliced red onion

Wash and dry spinach. Put it into a large salad bowl with strawberries and onion. Pour warm (not hot) dressing over spinach salad. Toss and serve immediately.

Nutritional information

  • Calories 99
  • Fat 4 g
  • Cholesterol 0 g
  • Sodium 30 mg
  • Carbohydrates 15 g
  • Fiber 3 g
  • Sugars 11 g
  • Protein 2 g

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