Nutty and slightly sweet sherry vinegar is a natural partner for strawberries. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own.
Active Time: 20 minutes |
Total Time: 20 minutes
1/4 cup honey
2 tablespoons sherry vinegar, or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted (see Tip)
Whisk honey, vinegar, mint, pepper and salt in a small bowl.
Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
Per serving :
8 g Fat;
1 g Sat;
1 g Mono;
0 mg Cholesterol;
24 g Carbohydrates;
3 g Protein;
7 g Fiber;
90 mg Sodium;
503 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fruit, 1 1/2 fat (mono)
Tips & Notes
Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 1 day.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.