Spinach Salad with Strawberries and Goat Cheese

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From EatingWell:  May/June 2009

4 servings, about 1 1/2 cups each
 
Active Time: 20 minutes

Total Time: 20 minutes



Ingredients
  • 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

Preparation
  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.
  2. For a meaty variation, top with grilled chicken.

Nutrition 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

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 3 fat

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.