Spinach-berry Salad

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 1/3 cup almonds, slivered
• 4 cups baby spinach
• 3/4 cup strawberry, quartered
• 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 3 tablespoons extra virgin olive oil
• 1 ounce soft fresh goat cheese
• salt and pepper

Recipe

• 1 place the almonds in a dry skillet or saute pan. cook over low heat, shaking the pan the entire time until the almonds are toasting. the almonds are done when you start to smell a "nutty" scent.
• 2 remove almonds from the pan to cool. (do not cool in the skillet because they will burn from the heat that remains in the pan.)
• 3 prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. slowly whisk in the oil.
• 4 place the spinach in a large bowl. add the strawberries, almonds, and dressing. toss to coat. top with goat cheese. if desired, season with a pinch of salt and pepper.
• 5 serve immediately. 1 1/4 cups per serving.
• 6 tips:.
• 7 instead of slicing strawberries for the salad, quarter them. quartered strawberries are easier to pick up with a fork.
• 8 when you include caloric, high-flavor ingredients such as nuts or cheese in a salad, spread the flavor around by finely chopping, crumbling, or slicing those ingredients. a little will truly go a long way.
• 9 top this or any salad with three ounces of your favorite lean protein to give it some staying power.