Spinach, Romaine & Strawberries with Balsamic Vinaigrette
Spinach and romaine, two of the most popular leafy greens, containlutein, a powerful antioxidant. They make an excellent match withstrawberries in a light summer salad.
1 head romaine lettuce
6 oz. fresh spinach
2 cups fresh strawberries
4 Tbsp. fresh parsley, coarsely chopped
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
Salt and freshly ground pepper

1.  Separate romaine leaves and wash thoroughly.  Spin or pat dry on paper towels.  Wash and dry spinach leaves unless package indicates they have already been cleaned.  Wrap greens in damp towels, cover loosely in plastic and refrigerate until serving time.

2.  Just before serving, wash and hull strawberries and cut into quarters.  Tear romaine and spinach leaves into small-to-medium pieces.  Combine greens and berries in salad or arrange on 6 individual plates.  Sprinkle parsley on top.

3.  Pour vinegar and oil into small container with tight-fitting lid.  Cover and shake until dressing is well mixed.  Pour over salad.  Season with salt and pepper.  Serve immediately.

Nutritional Information:
Makes 6 servings, each containing 70 calories and 5 grams of fat.
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