Written by Ritu Agarwal, Holistic Nutritionist
The spring and summer months are great for adding in local and fresh ingredients to your salads. Strawberries are harvested in Ontario in mid-June. By eating local you can reduce your carbon footprint and also purchase fresher ingredients. Strawberries are an excellent antioxidant that protect our skin from the sun and environmental pollutants.
Yield: 4 servings
- 1 cup fresh spinach leaves
- 1 cup fresh arugula
- 2 cups spring mixed greens
- 1 cup (225 grams) mushrooms
- ½ cup strawberries
- 2 tbsp garlic scapes (chopped)
- Olive oil
For the Dressing:
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Wash all ingredients thoroughly before use.
- In a bowl, add the spinach leaves, arugula and mixed greens.
- Slice the mushrooms and strawberries and add them to the bowl.
- Chop the garlic scapes very finely.
- In a medium sized pan, add enough olive oil to coat the bottom over medium heat.
- Sautee garlic scapes until lightly brown and add mushrooms and continue to cook for 6-8 minutes.
- In the meantime, in a small bowl or mason jar add 2 tablespoons of maple syrup and 2 tablespoons of balsamic vinegar and whisk together. Add salt and pepper to the dressing and adjust to taste.
- Once cooked, allow to cool to room temperature and add enough salt and pepper to taste and add them to the salad.
- Toss to coat the salad and serve. Note: This picture is taken from our Healthy Eating Eco-Kitchen at our Backyard Farm and Market.