Looking for a fun twist on a healthy spinach salad? Strawberries, walnuts and a reduced balsamic vinaigrette layer on naturally sweet flavor. Grill a chicken breast or your favorite protein to create a filling and flavorful meal!
Ingredients: (Makes 4 servings)
10oz – 16oz baby spinach (depending on your appetite for greens!)
2 cups organic strawberries, hulled and sliced
¼ cup Parmesan cheese
¼ red onion, diced
2 Tablespoons honey glazed walnuts
1lb chicken breasts
1 Tablespoon olive oil (for cooking)
½ cup balsamic vinaigrette
¼ cup olive oil
1 Tablespoon honey
1 teaspoon Dijon mustard
Pinch of salt & pepper (to taste)
Preparing this recipe:
Dressing: Add vinegar to a small saucepan, bring to a boil over medium heat. Stir continuously to reduce vinegar by half, then remove from heat. In a jar or small bowl combine olive oil, honey, Dijon mustard and balsamic vinegar reduction, salt and pepper to taste and whisk or cover and shake vigorously.
In a pan add 1 Tablespoon of olive oil and grill chicken, seasoning with salt and pepper to taste. Cook to 165 degrees, then remove from heat to rest for 3 - 5 minutes, then cut into bite-sized pieces.
In a large salad bowl combine spinach, sliced strawberries, chicken (or your favorite cooked protein), red onion, Parmesan cheese, walnuts. Toss with vinaigrette.
Nutritional facts (Recipe yields 4 entrée salad portions):
Each serving: Cal: 437, Fat 26g, Sat Fat 5g, Cholesterol 88mg, Sodium 235mg, Carbs 26g, Sugars 9g, Fiber 3g, Protein 32g
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