July 27, 2012
Yield: 4 servings, about 1 1/2 cups each
Prep Time: 20 minutes
Total Time: 20 minutes
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.
Recipe 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: 208 calories; 16 g fat (3 g sat, 9 g mono); 4 mg cholesterol; 16 g carbohydrate; 5 g protein; 4 g fiber; 220 mg sodium; 323 mg potassium
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (60% dv), Folate (20% dv), Magnesium (15% dv).
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fruit, 3 fat