June 4, 2010

spinach salad with strawberries & goat cheese

Makes: 4 servings, about 1 1/2 c. each
I also like to split the whole amount, top with chicken or salmon, and make it a meal for two.

1 Tbs pure maple syrup (or brown sugar)
2 Tbs red wine vinegar
1 Tbs extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp packed, chopped fresh basil (about 2-4 leaves)

Whisk above ingredients together in small bowl or measuring cup with spout for dressing.

3 cups baby spinach
2 1/2 c sliced fresh strawberries (12 oz-ish)
1/3 c fresh chives, chopped
1/2 c toasted pecans, chopped (if you don't know how to toast nuts, I can help! let me know...)
1/4 c crumbled goat cheese

Add spinach, strawberries, and chives to a salad bowl. Toss with dressing. Divide among plates and top with pecans and goat cheese. Sometimes I put a bit of the goat cheese in before tossing the salad with the dressing, because it makes the dressing a bit creamy. Yum! Goat cheese...

Nutrition: Vitamin C, Vitamin A, Folate, Magnesium

Did you know...I planted chives in my herb garden outdoors 3 years ago, and it is still alive? That is a testament to its resilience, considering I really don't care for it from about September - February. It starts going crazy around April, and by the time strawberries are ripe for this recipe, I've got more than I could possibly use. I heart Seattle.

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