Spinach, strawberry and walnut salad

Explore the variety of fruits and vegetables currently in season, like fresh corn, cherries, rhubarb, blueberries and more. (Photo provided by Aggieskitchen.com/MCT)

Across the country, markets and roadside stands are swelling with fresh fruits and vegetables like cherries, berries, rhubarb, corn, spinach and more. Eating seasonal fruits and vegetables usually means maximum flavor for minimum cost.

Blogger Aggie Goodman of Aggie's Kitchen combines several of the season's freshest offerings in her spinach, strawberry and walnut salad inspiring this week's recipe selections.

Treat your family to a fresh fare feast with spinach, strawberry and walnut salad with raspberry balsamic vinaigrette and more.

Explore the variety of fruits and vegetables currently in season, like fresh corn chowder, cherry smoothies, spiced rhubarb pork loin and grilled chicken with blueberry mustard sauce. Don't forget to register for free at www.MealsMatter.org to add these and other healthy recipes to your own personalized meal plan and shopping list.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter, sponsored by Dairy Council of California.

Spinach, strawberry and walnut salad with raspberry balsamic vinaigrette

Salad:
8 cups (handfuls) fresh spinach 4 cup fresh strawberries, sliced 32 walnut halves, rough chopped 4 ounces gorgonzola, crumbled 1 red onion, thinly sliced

Raspberry balsamic vinaigrette:
Two-thirds cup raspberry balsamic vinegar
4 tablespoons olive oil
Pinch onion powder, salt and pepper
2 teaspoons strawberry preserves
2 teaspoons honey Dijon mustard

For the salad -- Layer each ingredient on four large salad plates. Serve with Raspberry Balsamic Vinaigrette

Raspberry Balsamic Vinaigrette -- Combine ingredients in a jar or tightly sealed container. Shake vigorously until well combined. (Serves about 8-10)

Fresh corn chowder

Ingredients:
6 fresh medium ears of corn