Friday, March 25, 2011

Spinach and Fresh Fruit Salad

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A quintessential Spring salad--and beautiful to behold before enjoying!  Strawberries are already at the Farmers' Markets and avocados are still to be found in supermarkets at reasonable prices. 
If you follow the directions for this recipe, you will not have a low-fat salad.  Reduce the calorie count by applying the dressing to taste instead of using the full amount.  Left over dressing can be used on other salads or as a marinade.  Another suggestion is to substitute another cheese for the brie.
Cleo, Food Bank volunteer


2 tablespoons lemon juice, freshly squeezed
3 tablespoons balsamic vinegar
1 cup olive oil, extra-virgin
5 ounces baby spinach
1/2 cup cranberries, dried
1/2 cup strawberries, sliced fresh
4 ounces brie cheese
1 small green bell pepper, seeded and sliced
1 small avocado, peeled, pitted and sliced
1/4 cup sunflower seeds
1/4 cup walnut halves

  • In a small bowl  combine balsamic vinegar, olive oil and lemon juice.
  • In a large bowl, toss the spinach, bell pepper and strawberries with 1/4 cup of the dressing.
  • Top with slices of brie cheese, avocado, dried cranberries, sunflower seeds and walnuts.
  • Pour the rest of the salad dressing on top when nearly ready to serve.
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