Dressing

• 1/3 cup balsamic vinegar

• 1 tbsp. sugar

• 1 tbsp. extra virgin olive oil

In a small saucepan, bring balsamic vinegar to a boil. Add sugar and cook until syrupy, about 3 minutes. Remove from heat and stir in olive oil. It may appear to separate.

Salad

• 4 cups baby spinach

• 2 cups strawberries (whole if they’re small; halved or quartered if large)

• 1/2 cup thinly sliced red onion

Wash and dry spinach. Put into a large salad bowl with strawberries and onion. Pour warm (not hot) dressing over spinach salad. Toss and serve immediately.

Makes 4 servings

Each contains about 99 calories, 4 g fat, 0 g cholesterol, 30 mg sodium, 15 g carbohydrate, 3 g dietary fiber, 11 g sugars, and 2 g protein.