IntroductionFresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach, creamy goat cheese and crunchy toasted almonds.
Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach, creamy goat cheese and crunchy toasted almonds.
1/3 cup almonds, slivered
4 cups baby spinach
3/4 cup strawberries, quartered
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoon extra virgin olive oil
1 ounce soft goat cheese
Salt and pepper to taste
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.
From The SparkPeople Cookbook: Love Your Food, Lose The Weight.
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. 1 1/4 cups per serving