Spinach, Pineapple, and Strawberry Salad

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  • Makes 10 cups

Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of crunch. An easy strawberry-and-poppy-seed dressing ties it all together.

Ingredients

  • 3 cups strawberries hulled and halved, divided
  • 3 tablespoons white wine vinegar
  • 2 teaspoons pure cane sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • 4 ½-inch slices peeled and cored pineapple
  • 1 6-oz. package fresh baby spinach
  • 1 cup fresh or frozen edamame, cooked according to package directions and cooled
  • ¼ cup fresh chives, cut into ½-inch pieces
  • ¼ cup sliced almonds, toasted

Instructions

  1. For the dressing, in a blender or food processor combine 1 cup of the strawberries, the vinegar, the sugar, and the mustard. Cover and blend or process until smooth. Stir in the poppy seeds
  2. Grill the pineapple, covered, over medium-high 6 to 8 minutes or until grill marks appear, turning once; cool. Cut into bite-size pieces.
  3. In an extra-large bowl combine the remaining strawberries, the pineapple, the spinach, the edamame, and the chives. Drizzle with dressing; toss. Top with almonds.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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