Spinach Strawberry Salad Recipe

by Cooking Light

This baby spinach salad is dressed in sherry vinegar and olive oil and tossed with fresh strawberries, almonds and beautiful goat cheese. What could be more simple and delightful?

Yield: 6 servings

Ingredients:

1/4 cup sugar

2 tablespoons sherry or white wine vinegar

1 1/2 teaspoons sesame seeds, toasted

1 1/2 teaspoons olive oil

1 teaspoon minced red onion

3/4 teaspoon poppy seeds

1/4 teaspoon Hungarian sweet paprika

1/8 teaspoon salt

6 cups torn baby spinach (about 1 pound)

2 cups halved strawberries

2 tablespoons slivered almonds, toasted

1 (3-ounce) log goat cheese, cut into 6 slices

6 (1-ounce) slices French bread, toasted

Preparation:

Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.

Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat.

Spoon 1 cup spinach strawberry salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.

Nutritional Information:

Calories: 213 (28% from fat)

Fat: 6.7g (sat 2.7g,mono 2.6g,poly 1.1g)

Protein: 7.1g

Carbohydrate: 31g

Fiber: 4.5g

Cholesterol: 13mg

Iron: 2.7mg

Sodium: 446mg

Calcium: 163mg

Cooking Light, April 1998

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Original Spinach Strawberry Salad Recipe