Yield: 4 Servings
|4 cups||Baby spinach leaves, washed and dried|
|1 cup||Firm ripe strawberries, sliced|
|1 tablespoon||White wine vinegar|
|3 tablespoons||Lightly flavored olive oil|
|¼ teaspoon||Fresh cracked black pepper|
Place the stwarberries on top of the spinach in a salad bowl. Drizzle the vinegar, then oil. Add pepper, toss and serve.
Recipe by: The Denver Post 6/25/97 Posted to MC-Recipe Digest V1 #661 by Diana Stephens <mdstephe@...> on Jul 8, 1997