Green Salad with Strawberries & Goat Cheese
From EatingWell: May/June 2009
This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.
- 1 tablespoon pure maple syrup , or brown sugar
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper , to taste
- 3 cups baby spinach
- 3 cups watercress, tough stems removed
- 2 1/2 cups sliced fresh strawberries , (about 12 ounces)
- 1/3 cup fresh chives, cut into 2-inch pieces
- 1/2 cup toasted chopped pecans , (see Tip)
- 1/4 cup crumbled goat cheese
- Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.
Tips & Notes
- Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
Per serving: 215 calories; 17 g fat (3 g sat, 9 g mono); 4 mg cholesterol; 15 g carbohydrates; 5 g protein; 4 g fiber; 209 mg sodium; 454 mg potassium.
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (60% dv), Folate (20% dv), Magnesium (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1/2 fruit, 3 fat
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- Total Time
- 30 minutes or less
- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- May/June 2009