Baby Spinach Salad with Strawberries and Toasted Almonds
This is a lovely summery feel salad, which is perfect for Australia, where I live, but if in your country it is not summer and you can’t find strawberries, you could replace them with another low FODMAP fruit (like mandarins and oranges) or make it with roasted pumpkin and toasted pine-nuts instead.
Recipe type: Lunch
Ingredients
- 150-200 g (5-7 cups) baby spinach (washed and dried)
- 8 fresh sliced strawberries
- 2 whole fresh strawberries
- 40 g (just over ½ cup) of flaked or slivered almonds
- 1 tablespoon of balsamic vinegar (if can’t tolerate balsamic replace with suitable vinegar or lemon juice)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard (check ingredients – in Australia Masterfoods one seems to be ok)
- 1 teaspoon of pure maple syrup
- Salt and pepper to taste
Instructions
- To toast the flaked or slivered almonds:
- Preheat oven at 180ºC (around 350 F), in a baking dish covered with oven proof paper spread in a single layer (without overlapping) the almonds, stir them after five minutes and toast until the edges are golden brown, then remove from oven and let them cool down
- To make the dressing:
- In a blender mix a couple of strawberries with the vinegar, olive oil, mustard, maple syrup and salt and pepper
- Taste the dressing if ok for salt and pepper
- Put the spinach in a salad bowl, add the sliced strawberries, sprinkle the almonds around and drizzle the dressing all over the salad
