This recipe is from www.cookinglight.com.
2 cups whole strawberries
1/3 cup champagne vinegar or white wine vinegar
2 tablespoons orange juice
2 teaspoons extra-virgin olive oil
1½ teaspoons chopped fresh or ½ teaspoon dried thyme
1 teaspoon sugar
1 teaspoon Dijon mustard
¼ teaspoon salt
‹ teaspoon freshly ground black pepper
6 cups torn spinach
¾ cup diced fennel bulb
2 cups quartered strawberries
¼ cup (1 ounce) crumbled feta cheese
Place first nine ingredients in a blender or food processor; process until smooth. Place 2 tablespoons dressing, spinach and fennel in a large bowl, and toss gently to coat. Arrange 1¼ cups of spinach mixture on each of four plates, and top each serving with ½ cup quartered strawberries and 1 tablespoon feta cheese. Drizzle each serving with 1½ teaspoons dressing.
Per serving: 120 calories; 4.9 grams protein; 16.8 grams carbohydrates; 4.8 grams fat (1.5 saturated, 2.1 monounsaturated, 0.6 polyunsaturated); 6 milligrams cholesterol; 334 milligrams sodium; 7 gram fiber; 36 percent calories from fat.