Strawberry Spinach Salad
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 into a large salad bowl with strawberries and onion. Pour warm (not hot) dressing over spinach salad. Toss and serve immediately.
Makes four servings
Each contains about 99 calories, 4 g fat, 0 g cholesterol, 30 mg sodium, 15 g carbohydrate, 3 g dietary fiber, 11 g sugars, and 2 g protein.