|Make a sweet spring salad from antioxidant- and fiber-rich spinach.
||Here’s a variation on a spinach salad that’s especially spring-like: Take a bag (10 ounces) of baby spinach, 2 cups of sugar snap peas or pea pods and 2 cups of sliced strawberries. Cut half a medium red onion or a sweet Vidalia onion into thin slices. Add a 1/2 cup of sliced unsalted almonds, raw or toasted. Toss with a honey vinaigrette: 3 tablespoons of olive oil, 2 tablespoons of vinegar (balsamic, wine or cider) and 1 teaspoon to 1 tablespoon of honey, depending on how sweet you like it. If you have lavender honey, it’s a home run! Head over to THE NIBBLE’s Vegetables & Salad section for more ideas. And for additional dressing recipes and reviews, see our Oils, Vinegars & Salad Dressings section.|
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