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Baby Spinach Salad with Strawberries and Toasted Almonds

4 servings


Dairy Free Gluten Free Low Sodium Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

3.2 g
11.3 g
2.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 179
  • Fat 14.5 g
    • Saturated   1.7 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   49 mg
  • Carbohydrate 11.3 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 3.2 g
    • Vitamin A 33 %
    • Vitamin C 68 %
    • Calcium 6 %
    • Iron 11 %


Combine the first 5 ingredients in a salad bowl. Add the spinach, strawberries and almonds and toss to coat. Divide the salad among four plates and serve.

Note: To toast the almonds, place them in a single layer in a small baking pan. Bake in a 300 degrees F oven for 10 minutes, or until lightly toasted.

Recipe Options: Instead of just strawberries, toss this salad with a mix of fresh berries, such as sliced strawberries and whole blueberries, raspberries and blackberries. Instead of baby spinach, use baby mixed salad greens, or chopped or torn leaf lettuce in this salad. Rather than toasted almonds, use an equal amount of walnuts or pecans pieces.

Serving Suggestions

Create a splendid spring dinner by serving this salad as a starter and following it up with a main course dish and a dessert from our website recipe collection, such as Baked Halibut on Mediterranean-style Pan-fried Potatoes, and Lemon Curd Crème Brulée.

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