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Nutrition Facts
Serving Size 1 (111g) Recipe makes 2 servings The following items or measurements are not included below: lemon verbena leaves candied walnuts
Calories 30
Calories from Fat 3		(11%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 431mg		12%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 2.4g	9%
	Sugars 2.3g
Protein 2.2g		4%
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Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

Recipe #386023 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cookgirl
Aug 18, 2009

I'm cooking with lemon verbena and berries as much as I can before the season is over. A simple, basic and light vinaigrette will work: oil (olive, grape seed, walnut, etc.), vinegar (white balsamic, champagne, fruit), salt and cracked black pepper see http://www.vinaigretterecipe.com/recipes/ChampagneVinaigrette.htm. Use any easy candied nut recipe of your choice. CG Original.

SERVES 2 (change servings and units)

Ingredients

4 cups loosely packed baby spinach or mixed greens, cleaned, rinsed and spun dried
1/2 cup strawberry, hulled, cleaned and sliced
2 purple scallions, thinly sliced (standard green scallions ok)
6-8 lemon verbena leaves, to taste, cut into ribbons
1/4 cup candied walnuts (almonds, walnuts or pecans)

Directions

1
Prepare the candied nuts and set aside to cool.
2
SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
3
Divide and arrange on two salad plates.
4
Garnish with the candied nuts and a few lemon verbena leaves.