Strawberry and Spinach Salad
Excellent served with grilled meat or poultry .

Servings: 5

1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar or 1/4 cup splenda
1 tablespoon vegetable oil
1 teaspoon poppy seeds

1/4 cup sliced almonds, toasted
1 1/2 cups strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 (6 ounce) package baby spinach, washed, stems removed

For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.

Preheat oven to 350°F.

For salad, spread almonds in single layer over bottom of small baking pan. Bake 10-12 minutes or until lightly toasted. remove from oven; cool almonds.

Hull strawberries; cut strawberries into quarters. Peel cucumber and slice; cut slices in half.

Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries, cucumber and onion.

Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds.

Per Serving (using sugar): 152 Calories; 7g Fat (38.7% calories from fat); 1g Saturated Fat; 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

Per Serving (using Splenda): 101 Calories; 7g Fat (56.9% calories from fat); 1g Saturated Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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