- Serves: Serves 4; 1 1/4 cups per serving
- Prep Time: 15 minutes
Description
Serve this vibrantly colored dish with dinner on a very special occasion.
Ingredients
3 tablespoons brut champagne, champagne vinegar, or white wine vinegar
1 tablespoon strawberry spreadable fruit or reduced-sugar preserves
1 teaspoon canola or corn oil
5 cups rinsed and trimmed fresh spinach
2 cups halved fresh strawberries, hulled
1/4 cup sliced unsalted, dry-roasted almonds
1 tablespoon strawberry spreadable fruit or reduced-sugar preserves
1 teaspoon canola or corn oil
5 cups rinsed and trimmed fresh spinach
2 cups halved fresh strawberries, hulled
1/4 cup sliced unsalted, dry-roasted almonds
Cooking Instructions
Tear spinach into bite-size pieces. Place in a large salad bowl and add strawberries. Shake dressing, pour over spinach mixture, and toss to coat. Sprinkle with almonds.
Cook’s Tip: If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a preheated 350°F oven for 5 to 10 minutes or until lightly browned, stirring once. This will give them an even nuttier taste and more crunch.
Cook’s Tip: If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a preheated 350°F oven for 5 to 10 minutes or until lightly browned, stirring once. This will give them an even nuttier taste and more crunch.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 96
- Total Fat
- 4.5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- 0
- Polyunsaturated Fat
- 1.5 g
- Monounsaturated Fat
- 2.5 g
- Cholesterol
- 0
- Sodium
- 32 mg
- Carbohydrates
- 11 g
- Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 3 g
1/2 fruit, 1 fat
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
