Strawberry Spinach Salad with Vinaigrette
Prep Time: 10 minutes
3 Tbs raspberry vinegar
1/4 tsp salt
1/4 tsp pepper
3 Tbs olive or canola oil
8 cups (5 oz) baby spinach leaves
1/2 lb (1 1/2 cups) strawberries, sliced
1/2 cup (3 oz) pecan halves, toasted
1/2 cup sliced mushrooms
1/4 cup blue cheese crumbles
2 Tbs sesame or poppy seeds, toasted
Combine the vinegar, salt and pepper in a medium bowl. Add the oil in a slow stream and whisk to blend. Set aside.
Place the spinach, berries, nuts, mushrooms and cheese on a platter and toss with the vinaigrette to coat. Sprinkle with seeds.
Nutritional Information: Calories Per Serving: 159, Fat: 13 g (2 g Saturated Fat), Cholesterol: 4 mg, Sodium: 139 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 3 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.