Green Salad with Strawberries & Goat Cheese
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.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 1 1/2 cups each
Ingredients
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1 tablespoon pure maple syrup, or brown sugar
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2 tablespoons red-wine vinegar
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1 tablespoon extra-virgin olive oil
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1/4 teaspoon salt
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Freshly ground pepper, to taste
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3 cups baby spinach
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3 cups watercress, tough stems removed
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2 1/2 cups sliced fresh strawberries, (about 12 ounces)
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1/3 cup fresh chives, cut into 2-inch pieces
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1/2 cup toasted chopped pecans, (see Tip)
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1/4 cup crumbled goat cheese
Directions
1.
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.
Tip:
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.
Nutrition information
Calories 215, Total Fat 17 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Cholesterol 4 mg, Sodium 209 mg, Carbohydrate 15 g, Fiber 4 g, Protein 5 g, Potassium 454 mg. Daily Values: Vitamin A 60%, Vitamin C 130%. Exchanges: Vegetable 1,Fruit 0.5,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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