Recipe for Fruity Romaine-Spinach Salad featured on KARD TV-14's Louisiana Living segment, Farm to Table, October 16, 2018. Demonstrated by Cathy Agan, Area Nutrition Agent, LSU AgCenter.
1 head romaine lettuce, chopped
2 bunches raw spinach, chopped
1 pint fresh strawberries, sliced
1 sweet onion, sliced thin
½ cup light mayonnaise
2 tablespoons balsamic vinegar
¼ cup non-fat milk
2 tablespoons poppy seeds (optional)
1/3 cup sugar or granulated non-nutritive sweetener (such as bulk sucralose)
In a large bowl, combine romaine, spinach, strawberries, and onion. In a jar with a tight lid, mix the dressing ingredients.Shake well and pour over salad. Toss to coat evenly.
Source:Right Bite Cooking School, University of Georgia Extension
Nutrition Information:102 calories, 6 g fat, 0 g saturated fat, 7 mg cholesterol, 137 mg sodium, 13 g total carbohydrate, 2 g dietary fiber, 2 g protein
The LSU AgCenter and the LSU College of Agriculture