Spinach Salad with Blueberries, Almonds & Halloumi

Spinach Salad with Blueberries, Almonds & Halloumi

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From: EatingWell.com, June 2019

The combination of sweet berries, crunchy almonds and salty cheese in this spinach salad really can't be beaten. Pan-fried bites of the Greek cheese halloumi are a delicious stand-in for croutons. A simple shallot vinaigrette is made right in the same bowl as the salad, so this stunning summer salad is quick and easy to prep too.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons , divided
  • ½ cup diced halloumi
  • 4 teaspoons red-wine vinegar
  • 2 teaspoons finely chopped shallot
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 cups baby spinach
  • 1 cup blueberries
  • ¼ cup toasted slivered almonds

Preparation

  • Prep

  • Ready In

  1. Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add halloumi and cook, stirring, until browned on all sides, 3 to 5 minutes. Transfer to a paper towel-lined plate.
  2. Whisk the remaining 2 tablespoons oil, vinegar, shallot, salt and pepper in a large bowl. Add spinach, blueberries, almonds and the halloumi; toss to coat.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 208 calories; 16 g fat(4 g sat); 4 g fiber; 11 g carbohydrates; 7 g protein; 6 mcg folate; 10 mg cholesterol; 4 g sugars; 0 g added sugars; 7,374 IU vitamin A; 36 mg vitamin C; 129 mg calcium; 4 mg iron; 383 mg sodium; 422 mg potassium
  • Nutrition Bonus: Vitamin A (147% daily value), Vitamin C (60% dv), Iron (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ fat, 1 vegetable, ½ fruit, ½ high-fat protein

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