thanksgiving 2010: spinach salad

Along with the heavier sides of stuffing and mashed potatoes, a light and healthy spinach salad is welcomed on any Thanksgiving spread. The combination is a classic one, and ever since my boss recently made it, I knew it needed a place on my table. And soon. Couldn’t your Thanksgiving plate use a little something healthy?

I’ve never prepared an entire Thanksgiving meal (and that’s probably a good thing) but I can only imagine that if you do, some of the dishes need to come together without much prep and come together quickly. So this salad is everything you want for a hectic, calorie-laden day: easy to make, a healthy dose of greens and delicious to boot!

Spinach Salad – 4 servings

  • 1 – 5 oz bag of Organic Baby Spinach
  • 1/8 red onion, thinly sliced
  • 1 cup strawberries, sliced
  • 1/2 cup toasted walnuts
  • 1/2 cup Brianna’s Poppyseed Dressing

Toss together spinach, onion, strawberries and dressing. Sprinkle walnuts on top and serve.

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