Baby Spinach Salad with Roasted Strawberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pints large strawberries (1 lb. total)8 Tbs. extra-virgin olive oil1 Tbs. plus 2 tsp. sugar1 1/2 tsp. sea salt, plus more, to tasteFreshly ground pepper, to taste6 Tbs. red wine vinegar1/4 cup fresh orange juice4 tsp. finely chopped fresh tarragon1 cup blanched whole almonds, toasted6 cups baby spinach5 oz. fat-free feta cheese
Preheat an oven to 400°F.
Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and sprinkle with the 2 tsp. sugar, 1/4 tsp. of the salt and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature.
In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 Tbs. sugar, 3/4 tsp. of the salt and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 Tbs. olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.
In a small bowl, stir together the almonds and 1/4 tsp. of the salt. In a large bowl, combine the spinach, the remaining 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings.
Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve immediately.
Serving Size: 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STRONG-WOMAN.
Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and sprinkle with the 2 tsp. sugar, 1/4 tsp. of the salt and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature.
In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 Tbs. sugar, 3/4 tsp. of the salt and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 Tbs. olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.
In a small bowl, stir together the almonds and 1/4 tsp. of the salt. In a large bowl, combine the spinach, the remaining 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings.
Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve immediately.
Serving Size: 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STRONG-WOMAN.
Nutritional Info Amount Per Serving
- Calories: 276.3
- Total Fat: 20.5 g
- Cholesterol: 13.3 mg
- Sodium: 819.9 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 5.7 g
- Protein: 9.5 g
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