Spinach and Hazelnut Salad with Strawberry Balsamic Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This salad has it all: great taste, protein, fiber, good fats, beautiful appearance, and it couldn't be easier to assemble. It will become one of your favorites. Vegan friendly! Give the shredded wheat a chance -- you might never want croutons on a salad again! Feel free to play with proportions of ingredients. Ingredients:
1/4 cup extra virgin olive oil |
1/4 cup aged balsamic vinegar |
2 tablespoons sugar-free strawberry preserves |
freshly ground black pepper to taste |
3 1/2 cups torn fresh spinach |
3 1/2 cups romaine lettuce leaves |
1/3 cup chopped hazelnuts |
1/4 cup golden raisins |
1/2 small red onion, thinly sliced |
1/2 cup plain mini shredded wheat cereal biscuits |
1 ripe avocado, sliced |
Directions:
1. In a small bowl, whisk together olive oil, balsamic vinegar, strawberry preserves, and black pepper.
2. In a large bowl, toss together spinach, lettuce, hazelnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.
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