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Nutrition Facts
Serving Size 1 (150g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar candied pecans boursin cheese
Calories 80
Calories from Fat 34		(42%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 175mg		7%
Potassium 369mg		10%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 2.5g	10%
	Sugars 7.4g
Protein 2.0g		3%
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Strawberry and Boursin Spinach Salad

Recipe #378296 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Jun 23, 2009

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.

SERVES 4 (change servings and units)

Ingredients

Dressing

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

Salad

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.