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Spinach-Strawberry
Salad with Goat Cheese Bruschetta
[printer
friendly version]
The
sweetness of the strawberries and salad dressing contrasts
nicely with the garlic bread's pungent goat-cheese flavor.
Ingredients:
| • |
1/4
cup sugar |
| • |
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
Hungarian sweet paprika |
| • |
1/8
teaspoon salt |
| • |
6
cups torn spinach (about 1 pound) |
| • |
2
cups strawberries, cut in half |
| • |
2
tablespoons slivered almonds |
| • |
1
(3 ounce) log goat cheese, cut into six slices |
| • |
6
(i ounce) slices French bread, toasted |
Combine
the first 8 ingredients in a jar; cover 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 on to six plates;
sprinkle each serving with 1 teaspoon toasted almonds.
Spread cheese over toast slices; top each salad with 1 bruschetta.
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6 servings (about 1 cup each);
Calories 123;
Carbohydrates 31g;
Cholesterol 13mg;
Fat 6.7g;
Sodium 446mg;
Protein 7.1g;
Calcium 163mg;
Iron 2.7mg;
Fiber 4.5g
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