By Vicki Chynoweth, For the Mirror

Ingredients:

1 bunch of Red Spinach cleaned, stems removed (Bautista Farms)

4 cups Strawberries sliced in quarters (Sidhu Farms)

1 small new onion white part only, thinly sliced 1/4 cup (Bautista Farms)

2 stalks celery sliced 1/2 cup (Bautista Farms)

1 cucumber peeled, halved lengthwise, seeded and sliced 1 cup (Bautista Farms)

1 large carrot cleaned and cut using peeler (Bautista Farms)

2 tbsp grape juice syrup (Ancient Trees)

2 tbsp balsamic vinegar

2 tbsp thinly sliced basil

1/2 tsp salt and pepper or to taste

Directions:

1. Combine quartered strawberries, sliced basil, balsamic vinegar and grape juice syrup in a large bowl and toss to coat. Place in refrigerator while preparing the other ingredients for the salad.

2. Thinly slice celery, and the white part of the new onion. Peel the cucumber, slice lengthwise, remove the seeds with a spoon and thinly slice.

3. Using a vegetable peeler move along the entire length of the cleaned carrot to make strips.

4. Remove strawberries from the refrigerator. Place all prepared vegetables in with strawberries. Place spinach in bowl. Add salt and pepper. Toss gently to combine. Serves 6.

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”