Spring Salad and Strawberry Vinaigrette

Strawberry Vinegrette and Salad1Thanks to some spring rain and mild temperatures my little garden is already starting to produce spinach and green onions. Yay! I've been working on finishing my bachelors degree in nutrition and with a busy family I'm so glad my garden has been able to handle some neglect - I mean just look at this beautiful salad it helped make! Thanks to some homemade strawberry jam with no refined sugar it made the Strawberry Vinaigrette so simple and healthy. Strawberries and spinach are both full of vitamin C and B6, folate, magnesium, fiber, and a handful of other vitamins and essential minerals.
Overnight Strawberry Jam
  • 4 cups crushed strawberries
  • 1/2 - 3/4 cups honey or 1 - 2 tsp. stevia powder or liquid
  • 1/4 cup lemon juice
  • 4 tbsp. chia seeds
Combine all the ingredients, pour into jars or freezer containers, and place in the fridge overnight. The chia seeds will cause the jam to thicken. Store jam in the freezer until ready to use.

Strawberry Vinaigrette and Spring Salad

 

Spring Salad and Strawberry Vinaigrette

 

 
Recipe Type: Salad
Author: Melissa Cornwall
Prep time:
Total time:
Serves: 4 - 6
Sweet and tangy strawberry vinaigrette is made from homemade no refined sugar strawberry jam and drizzled over an array of delicious and healthful veggies and fresh strawberries! A little feta cheese crumbled on top adds just the right amount of salty goodness, but can be substituted for a nut cheese for a vegan alternative.
 
Ingredients

  • Spring Salad
  • 10 oz. spinach, kale, and red or green chard mix
  • 1 large avocado, pitted and sliced
  • handful strawberries, stems trimmed and sliced
  • 1 cucumber, peeled and sliced
  • 2 green onions, chopped
  • 2 tbsp. feta cheese, crumbled
  • Strawberry Vinaigrette
  • 1/3 cup no refined sugar strawberry and chia seed jam
  • 2 1/2 tbsp. apple cider vinegar
  • 3 tbsp. extra virgin olive oil
  • 4 tbsp. water
  • pinch of course sea salt
 
Instructions
 
  1. Place all the ingredients for the vinaigrette in a glass jar. Put the lid on a shake until everything is well blended.
  2. Rinse, slice, and toss all the ingredients for the salad and put them in a bowl. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the feta cheese on top (or a yummy cashew cheese for a vegan alternative), or have the dressing on the side for everyone to drizzle as they like.
 

 
 

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Monday, 20 August 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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