Author: Chef Brad
- Large bowl of fresh spinach
- 8 strawberries, sliced
- 1 cup grapefruit, segmented
- ½ cup walnuts
- ½ cup dried pineapple pieces
- Popped amaranth
- -
- Mustard Balsamic Vinaigrette Dressing:
- ⅓ cup balsamic vinegar
- ⅓ cup flax oil
- ⅓ cup olive oil
- ¼ cup xagave (if you like it sweeter add more)
- 1 heaping spoonful Dijon mustard
- Whisk together the dressing ingredients together in a separate bowl.
- In the serving bowl, add the spinach and all of the toppings but the popped amaranth.
- Pour on dressing just before you serve.
- Sprinkle on the amaranth all over the top.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/amaranth-spinach-salad/
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