23 Jun Strawberry Cucumber Salad

Posted at 17:20h in Recipes by [social_share]
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 Strawberry Cucumber Salad
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Rating: 0
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Course Main Dish, Salad, Side Dish, Snack
Diet Eggless, Gluten Free, Lactose Free, Low FODMAP, Nightshade Free, Nut Free, Rice Free, Soy Free, Sugar Free, Vegetarian
Cook Method No Cook/Raw
Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep
Protein Source Dairy
Prep Time 10 minutes
Cook Time 0 minutes
Servings
Ingredients
Course Main Dish, Salad, Side Dish, Snack
Diet Eggless, Gluten Free, Lactose Free, Low FODMAP, Nightshade Free, Nut Free, Rice Free, Soy Free, Sugar Free, Vegetarian
Cook Method No Cook/Raw
Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep
Protein Source Dairy
Prep Time 10 minutes
Cook Time 0 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and dry the vegetables and strawberries.
  2. Place the spinach in the bottom of the salad bowl.
  3. Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the spinach.
  4. Cut the strawberries into ¼ inch thick slices. Spread the strawberry slices on top of the cucumber.
  5. Sprinkle the dried cranberries on top of the salad.
  6. Dress the salad by drizzling the olive oil and balsamic vinegar over the top.
Recipe Notes

Notes:

The salad (minus the olive oil and vinegar) will keep well in the refrigerator for up to 3 days.  Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.

Serving Suggestions:

  1. Add 1 Tbsp crushed pecans.


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