Spinach, Pineapple, and Strawberry Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

3 cups strawberries hulled and halved, divided

3 tablespoons white wine vinegar

2 teaspoons pure cane sugar

1 teaspoon Dijon mustard

1 teaspoon poppy seeds

4 ½-inch slices peeled and cored pineapple

1 6-oz. package fresh baby spinach

1 cup fresh or frozen edamame, cooked according to package directions and cooled

¼ cup fresh chives, cut into ½-inch pieces

¼ cup sliced almonds, toasted

Directions at forksoverknives.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer