Quote:
Spinach-Strawberry Salad with Goat-Cheese Bruschetta
1/4 cup sugar [use a substitute--splenda, erythritol, etc.]
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3-ounce) log goat cheese, cut into 6 slices
6 (1-ounce) slices French bread, toasted [use WW baguette slices]
Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.
Yield: 6 servings
CALORIES 213 (28% from fat); FAT 6.7g (sat 2.7g,mono 2.6g,poly 1.1g); IRON 2.7mg; CHOLESTEROL 13mg; CALCIUM 163mg; CARBOHYDRATE 31g; SODIUM 446mg; PROTEIN 7.1g; FIBER 4.5g
Cooking Light, APRIL 1998
Spinach-Strawberry Salad with Goat-Cheese Bruschetta
1/4 cup sugar [use a substitute--splenda, erythritol, etc.]
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3-ounce) log goat cheese, cut into 6 slices
6 (1-ounce) slices French bread, toasted [use WW baguette slices]
Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.
Yield: 6 servings
CALORIES 213 (28% from fat); FAT 6.7g (sat 2.7g,mono 2.6g,poly 1.1g); IRON 2.7mg; CHOLESTEROL 13mg; CALCIUM 163mg; CARBOHYDRATE 31g; SODIUM 446mg; PROTEIN 7.1g; FIBER 4.5g
Cooking Light, APRIL 1998