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.