My Valentine’s Day menu starts with a simple strawberry salad. A fun way to get kids to eat spinach is by dressing it up with some fruit and a simple, sweet dressing. The sliced strawberries even look like little hearts—very Valentine’s Day appropriate.
- 4 cups spinach
- 8 strawberries, sliced
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Place spinach and berries in a large bowl. Mix gently by hand.
Fill a sealable container with vinegar, honey, oil, salt and pepper. Seal container and shake well.
Pour dressing on salad immediately before serving and toss. Divide onto four plates.
Nutrition Analysis: 70 cal, 3.5 g fat, 0 mg chol, 320 mg sodium, 9 g carbs, 1 g fiber, 1 g protein.
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow.com. She entered the chef competition shortly after being diagnosed with gluten sensitivity. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.