June 2008 | Strawberry and Spinach Salad

This delicious salad recipe is adapted from “Recovering Our Ancestors’ Gardens: Indigenous Recipes and Guide to Diet and Fitness.”

Ingredients

• 3 cups baby spinach leaves
• 1.5 cups fresh strawberries, sliced and stems removed
• 1 peeled cucumber, sliced
• 1 small red onion, sliced thinly
• .25 cup sliced almonds, roasted in small pan
• 1 clove garlic, minced
• Dressing
  • 2 tablespoons fresh-squeezed lemon juice
  • .5 teaspoon lemon zest (the grated rind)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon poppy seeds
  • .25 cup sugar or Slpenda sugar-substitute (optional)

Instructions

1. Add skinless chicken or salmon if desired for a complete meal.
2. Whisk together the dressing ingredients, then cover and refrigerate until ready to use. Roast almonds in small pan at 350 degrees or until lighly toasted (approximately 10 minutes). In a bowl, mix strawberries, spinach, cucumber, garlic, and onions, then cover with dressing and sprinkle with almonds.