I’ve made this “traditional” spinach salad many times for potlucks, summer barbecues, etc., but now that I found this dressing and learned how healthy it is, I make it almost weekly. It’s so easy and yummy that I now crave it.
Our goal should be to consume around 4 cups of vegetables daily, half of that being dark green leafy vegetables.
Why do we need to get our greens? Eating leafy green vegetables three or more times a week has proven to significantly reduce the risk of stomach cancer; eating them once a day reduces your chances of getting lung cancer by half, and including them on a regular basis, prevents breast and colon cancer.
Strawberry Spinach Salad
8 c. organic spinach
1 pint fresh strawberries, sliced
1 c. slivered almonds (or walnuts is also delicious)
1/8 c. red onion, chopped
1/4 c. Feta cheese
1/4 cup full fat unsweetened canned coconut milk stir if separated
1/2 c. MCT oil or Avocado Oil
1/4 c. monkfruit sweetener
1/4 c. apple cider vinegar
3 tablespoons lemon juice
2 tsp. poppy seeds
1 tsp. Dijon mustard
If desired, remove spins and tear spinach leaves in half. Place in bowl. Top with strawberries, almonds, onions and cheese.
Place dressing ingredients in a blender or shaker, mix until smooth.
Toss with salad and serve immediately.