Spinach-Berry Salad - 6.4g Carbs, 2.3g Fiber, 3.1g Sugar
From: SparkPeople user CHEF_MEG - From The SparkPeople Cookbook: Love Your Food, Lose The Weight
Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach, creamy goat cheese and crunchy toasted almonds.
Prep: 10 min
Cook: 2 min
Servings: 4
1/3 cup almonds, slivered
4 cups baby spinach
3/4 cup strawberries, quartered
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
3 Tbsp extra virgin olive oil
1 oz soft goat cheese
Salt and pepper, to taste
Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. The almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.)
Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil.
Place the spinach in a large bowl. Add the strawberries, almonds, and dressing. Toss to coat. Top with goat cheese. If desired, season with a pinch of salt and pepper.
Serve immediately.
Servings: 4
Serving Size: 1 1/4 cups
Nutrition per Serving: 181.2 Calories, 16.6g Total Fat, 2.9g Saturated Fat, 2.7g Polyunsaturated Fat, 10.6g Monounsaturated Fat, 3.3mg Cholesterol, 75.4mg Sodium, 238.2mg Potassium, 6.4g Total Carbs, 2.3g Dietary Fiber, 3.1g Sugars, 4g Protein
Tips: Instead of slicing strawberries for the salad, quarter them. Quartered strawberries are easier to pick up with a fork.
When you include caloric, high-flavor ingredients such as nuts or cheese in a salad, spread the flavor around by finely chopping, crumbling, or slicing those ingredients. A little will truly go a long way.
Top this or any salad with three ounces of your favorite lean protein to give it some staying power.
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