Spinach-strawberry salad

Yield: 4 servings

Measure Ingredient
4 cups Spinach leaves
2 cups Strawberries, halved
2 tablespoons Sugar
2 tablespoons Balsamic vinegar
¼ teaspoon Pepper

Wash the spinach leaves under cool running water; pat dry, remove the stem, and tear the leaves into bite-size pieces. Place torn spinach into a large bowl; cover and chill. combine strawberries, sugar, and vinegar in a small bowl; toss gently. Cover and chill at least 2 hours, stirring occasionally.

Add the strawberry mixture and pepper to the torn spinach; toss well.

Serve immediately.

Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95

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