Thanks to Benedictine University Dietetic Intern Amanda Nila for sharing this recipe.
1 pint strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 tablespoons red onion, sliced*
2 tablespoons cilantro, chopped
3/4 cup Light Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce*
Toss strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 minutes. Add spinach just before serving; mix lightly.
*Instead of red onion, try this week’s CSA yellow onion, which is fairly mild, and try using CSA head lettuce instead of the spinach or romaine.