Strawberry and Boursin Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a twist on a fabulous and fast recipe I found in Eating Well Magazine; it is vegetarian and low sodium. I think this would be fabulous for a bridal/baby shower luncheon! It is a great lunch salad with some bread and butter. The magazine suggests topping it with a grilled or poached chicken breast (sliced) for a great healthy dinner meal. Ingredients:
1 tablespoon pure maple syrup (may sub brown sugar) |
2 tablespoons red wine vinegar |
1 tablespoon extra virgin olive oil |
1/4 teaspoon salt |
fresh ground pepper |
3 cups baby spinach |
3 cups watercress, tough stems removed (may sub mixed greens) |
2 1/2 cups sliced fresh strawberries (about 12 ounces) |
1/3 cup fresh chives, cut into 1-inch pieces |
1 cup chopped candied pecans (i use perfectly candied pecans) |
1/4 cup crumbled boursin cheese (may sub goat cheese) |
Directions:
1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat.
2. Divide the salad among 4 plates and top with pecans and goat cheese.
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