April Recipe - Superfoods Salad

Superfoods Salad

     By Better Homes and Gardens

1/3 cup raspberry vinegar
    2 tablespoons snipped fresh mint
    2 tablespoons honey
    1 tablespoon canola oil
    1/4 teaspoon salt
    4 cups packaged fresh baby
        spinach
    2 cups chopped cooked chicken  
        breast (about 10 ounces)
    2 cups fresh strawberries, sliced
    1/2 cup fresh blueberries
    1/4 cup walnuts, toasted* and    
        coarsely chopped
    1/4 cup crumbled semisoft goat
        cheese (chevre) (1 ounce)
    1/2 teaspoon freshly ground black   
        pepper

Preparations:

    1. For vinaigrette, in a screw-top jar combine vinegar, mint, honey, oil, and salt. Cover and shake well.

   2.  In a large bowl toss together spinach, chicken, strawberries, blueberries, walnuts, and cheese. Divide among four serving plates. Shake vinaigrette; drizzle over salads. Sprinkle with
pepper.

From the Test Kitchen

*Tip:  To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until lightly browned, watching carefully and stirring once or twice.

 

[Per serving: 303 kcal cal., 13 g fat (2 g sat. fat, 5 g polyunsaturated fat, 4 g monounsatured fat), 63 mg chol., 249 mg sodium, 22 g carb., 3 g fiber, 14 g sugar, 26 g pro.]