Strawberry Spinach and Kale Salad

with Strawberry Dijon Vinaigrette

Strawberry Spinach and Kale Salad with Strawberry Dijon Vinaigrette

Created by our own Joni Marie Newman

Strawberries and spinach go together almost as well as peanut butter and jelly! This salad adds in almonds, spinach and powerhouse kale for even more nutrition!

Tanaka Tip: Add chilled shredded veggie chicken to make it a complete meal.

Yield: 12 side salads or 6 main dish servings

Ingredients

For the Strawberry Dijon Vinaigrette:

5 ounces strawberries

2 tablespoons Dijon mustard

½ cup olive oil

1 tablespoon minced garlic

1 tablespoon apple cider vinegar

1 tablespoon agave

salt to taste

pepper to taste

For the Salad:

4 ounces spinach

4 ounces kale

1 cup baby Maui-Style onions (or green onions)

2 cups sliced strawberries

1 cup sliced or slivered almonds, divided (sunflower seeds also work nicely here!)

Method

To make the dressing, place all ingredients into a blender and puree until smooth.

To make the salad, chop spinach and kale into bite-sized pieces. Toss all ingredients in a large bowl, reserving half of the almonds for garnish.

Drizzle dressing liberally over salad right before serving.

Sprinkle with remaining almonds and serve.

Enjoy!