Monday, April 18, 2011

Strawberry & Spinach Salad

I'm trying to get back on track with WeightWatchers, and one of the best ways to do that is to fill myself up with vegetables! I needed a low point lunch because dinner is going to be a little heavy- we're having Chile Rellenos.
I recommend adding the dressing right before serving, otherwise the spinach will wilt down and begin to look  a little sad. If I was serving this for dinner, I'd top it with a grilled chicken breast or shrimp. But for lunch, a big beautiful salad with a little crumbled feta was perfect. I'm glad I have extra dressing so I can have this for lunch a few more times this week.

Strawberry & Spinach Salad
  • 16 cups baby spinach
  • 3 cups strawberries, sliced
  • 1/4 cup vegetable oil
  • 1/4 cup seasoned rice vinegar (can be found at Asian markets, or in the Asian section of supermarkets)
  • 3 tablespoons red onion, finely minced
  • 3 tablespoons white wine vinegar 
  • 2 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • 1 1/2 teaspoons toasted sesame seeds
  • salt & pepper
Whisk all the dressing ingredients together until combined. Toss the spinach and strawberries with the dressing right before serving.
Salad portions are large enough to be considered a main dish. The picture above is of ONE serving. One serving of the dressing is 3 tablespoons.

Serves 4
Points + / Serving: 5

*I added one ounce of crumbled feta cheese to my salad- that was an additional 2 points.


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