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Spinach, Kiwi and Strawberry Salad with Honey Dijon Vinaigrette

Presented by Chef Neff, Conscious Cuisine®
Makes 8 cups

This tasty salad can be paired with almost anything. Try it with a grilled chicken breast, sautéed sea bass, baked tofu or tempeh. 1 head of radicchio, cored, washed and leaves separated
6 cups cleaned, trimmed and dried spinach, packed
1 cup sliced 1/4-inch-thick strawberries
1 cup peeled, medium-diced kiwi
1 tbs. toasted sunflower seeds
1 small red onion, thinly sliced
1 tbs. rice vinegar
2 tbs. honey
2 tsp. Dijon mustard
1/3 cup enoki mushrooms
Salt and pepper to taste

Tear spinach into bite-size pieces and place in a salad bowl. Add strawberries, kiwi, sunflower seeds and onion.

In a separate bowl, whisk together vinegar, honey, mustard, salt and pepper. Pour the dressing over the spinach mixture and toss lightly.

Place one radicchio leaf on each plate. Arrange the spinach mixture in each radicchio cup. Garnish with enoki mushrooms.

Per Serving (1 cup):
Calories 60; Protein 2 g; Total Fat 1 g; Saturated Fat 0 g; Carbohydrates 12 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 125 mg