Spinach-Berry Salad

4.9KSHARES
Spinach-Berry Salad

4.6 of 5 (412)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.2
  • Total Fat: 16.6 g
  • Cholesterol: 3.3 mg
  • Sodium: 75.4 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Spinach-Berry Salad calories by ingredient
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Introduction

Fresh 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.

Number of Servings: 4

Ingredients

    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

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.



From The SparkPeople Cookbook: Love Your Food, Lose The Weight.


Directions

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. 1 1/4 cups per serving

4.9KSHARES

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Member Ratings For This Recipe


  • Incredible!
    92 of 94 people found this review helpful
    I love this. I use the maple grove strawberry balsmic dressing (it is low cal) So even when strawberries are out of season, I use some grilled chicken with the strawberry dressing - 11/5/09

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  • 58 of 59 people found this review helpful
    I use a little low fat/low cal raspberry vinaigrette and add some low fat feta, it's very delicious! - 11/5/09

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  • 53 of 59 people found this review helpful
    I am too lazy to mix my own dressing. I use fat-free poppyseed dressing or Ken's Healthy Options Sweet Vidalia. It is also not necessary to toast the almonds--I prefer them anemic. Also when strawberries are out ot season, dried cranberries (craisens) are a good substitute. - 11/5/09

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  • Very Good
    49 of 49 people found this review helpful
    I used walnuts instead of almonds.GREAT! - 11/5/09

    Was this review helpful?   yes  No

  • Incredible!
    31 of 32 people found this review helpful
    This is my favorite summer salad. I use Ken's lite raspberry vinegarette dressing...delicious!! - 11/5/09

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