I eat a lot of salad and am constantly in search of new salad inspirations. One of my favorite blogs, Annie Eats, featured a strawberry spinach salad with a light strawberry vinaigrette. I couldn’t wait to try it!
The dressing was originally fat free (no oil). I’m always skeptical of fat free dressings…but I told myself that I’d try it first and then make a decision of whether or not I wanted a little extra virgin olive oil. I added it :) but you can make your own decision.
If you do go the fat free route, make sure there is SOME fat in your salad. Fat soluble vitamins (A, D, E, K…found the veg in the salad) need fat to be absorbed by your body.
Like the original recipe suggested, I made a spinach salad and then topped it with toasted almonds, shredded carrots, diced red bell pepper, steamed asparagus, sliced strawberries, baked chicken, and little feta. Goat cheese would be fabulous too.
adapted from Annie Eats
makes about 1 cup of dressing
1 cup fresh strawberries, sliced
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons champagne*
2 tablespoons extra virgin olive oil**
1/2 tablespoon sugar
Pinch of salt
In a blender, combine the strawberries, vinegar, champagne, olive oil, sugar, and salt. Blend until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
Per serving (3 tablespoons) – 65 calories, 5.5 g fat (0.8 g saturated), 4 g carbohydrate, 2.6 g sugar (exchanges: 1 fat)
* I bought a mini bottle of champagne, rather than having to open a whole bottle for a couple tablespoons. If you wanted you could use white wine or skip the separate vinegar and champagne, and instead use champagne vinegar (about 3 tablespoons).
** The dressing kept for a week in the fridge without separating…not sure if it was because of the oil I added or not.