Nutty and slightly sweet sherry vinegar is a natural partner for strawberries. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own.
|Prep Time:||20 minutes|
|Ready in:||20 minutes|
|Ease of Prep:||Easy|
|1/4 cup honey|
|2 tablespoons sherry vinegar or red-wine vinegar|
|2 tablespoons finely chopped fresh mint|
|1/4 teaspoon freshly ground pepper|
|Pinch of salt|
|4 cups baby spinach|
|1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices|
|16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed|
|1 1/2 cups hulled strawberries , sliced|
|2 teaspoons sesame seeds , toasted (see Tip)|
- Whisk honey, vinegar, mint, pepper and salt in a small bowl.
- Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
The dressing will keep, covered, in the refrigerator for up to 1 day.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Health Advantages: diabetes appropriate, heart healthy, low sat fat, low sodium, high fiber, low calorie.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||202 cal||Carbohydrate Servings:||2|
|Carbohydrates:||24 g||Dietary Fiber:||7 g||Cholesterol:||0 mg|
|Fat:||8 g||Sodium:||90 mg||Saturated Fat:||1 g|
|Protein:||3 g||Potassium:||503 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Vitamin C (100% daily value), Vitamin A (60% dv), Folate (18% dv).|
|Exchanges:||1 vegetable, 2 fruit, 1 1/2 fat (mono)|