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Sunflower Strawberry Spinach Salad

Total Time

Prep/Total Time: 15 min.


8 servings

Not only is this salad a treat to eat, it's a delight to the eyes, thanks to the vibrant green and red ingredients. "I made it by combining several recipes, then added a few extra touches," tells Cathy Linzbach of East Grand Forks, Minnesota. "It's great to serve at ladies' luncheon."


  • 8 cups torn fresh spinach
  • 2 cups sliced fresh strawberries
  • 2 tablespoons finely chopped onion
  • 1 tablespoon sunflower kernels
  • 1/2 teaspoon sesame seeds, toasted
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground mustard


  1. In a salad bowl, combine the spinach, strawberries, onion, sunflower kernels and sesame seeds. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and gently toss to coat. Serve immediately.

Nutrition Facts

1 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 61mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.

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