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Dine-In: Strawberry and Spinach Salad

Make this salad for your mother on Mother’s Day! 

Strawberry and Spinach Salad
Prep Time: 30 minutes
Serves: 6

6 oz baby spinach
1 cup frisée, washed, dried, torn into 2-inch pieces
1 pint strawberries, washed, dried, stems removed, sliced
2 Tbs fresh basil, chiffonade
3 Tbs balsamic vinegar
1/4 cup Food Club Extra Virgin Olive Oil

1 tsp Food Club Sugar
1/4 tsp Food Club Salt
1/2 tsp Food Club Ground Black Pepper
1 tsp poppy seeds
1/4 cup sliced almonds, toasted

2 oz goat cheese, crumbled

In a large bowl combine spinach, frisee,1/2 pint strawberries and basil.

Add remaining strawberries, vinegar and oil to blender; process until you have strawberry puree. In small bowl combine strawberry puree, sugar, salt, pepper and poppy seeds.

Pour dressing over spinach mixture and toss to coat. Garnish with toasted
almonds and goat cheese. Serve immediately.

Nutritional Information: Calories per Serving: 179, Fat: 15 g (4 g Saturated Fat), Cholesterol: 10 mg, Sodium: 153 mg, Carbohydrates: 8 g, Fiber: 2 g, Protein: 5 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.


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