Spinach-Strawberry Salad with Goat Cheese Bruschetta
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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