Salad
- 6 cups spinach, washed and thoroughly dried
- 1 1/2 cups sliced strawberries
- 1 tablespoon sunflower seeds
- 1 small red onion, thinly sliced
- 1 head radicchio lettuce, washed and leaves separated
- 1/3 cup mushrooms (about 2 ounces)
Dressing
- 1 tablespoon rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- Sea salt and freshly ground pepper to taste
For the salad: Tear the spinach into bite-size pieces and place in a large bowl. Add the strawberries, sunflower seeds, and onion. For the dressing: In a small bowl, whisk together the vinegar, honey, mustard, salt, and pepper. To serve: Pour the dressing over the salad and toss to combine. Place one radicchio leaf on each plate. Place one cup of spinach salad in each radicchio cup and garnish with mushrooms. Serves 4
Tracker: 1/2 cup vegetable