There are so many things to love about summer here in Wisconsin—warm weather, outdoor activities, festivals galore, and not having to scrape the ice off of your windshield in the morning. But one of my favorite summertime staples is the farmers market. I love the idea of stocking up on veggies and fruit (at a fraction of what the typical grocery store excursion costs) all while supporting local growers and the community. Having a variety of fresh vegetables on hand opens the door to all kinds of healthy recipe options, including summer salads. The following recipe for strawberry and fresh chevre spinach salad* is bursting with color and summer flavor.
Prep time: 20-30 min.; servings: 6 (2 c.)
Salad
1 6-oz. bag baby spinach
1 lb. strawberries (reserve 8, rest sliced)
1 red bell pepper (½ lb.), seeds removed and thinly sliced
1 c. baby bella mushrooms, sliced
½ c. red onion, sliced
5 oz. fresh chevre/goat cheese
4 T. toasted, sliced almonds
Dressing
8 strawberries with tops removed
3 T. orange juice concentrate
3 T. balsamic vinegar
2 t. Dijon mustard
dash sea salt to taste
freshly ground black pepper to taste
- In a large bowl, toss together spinach, sliced strawberries, red pepper, mushrooms and red onion.
- In a blender, place remaining strawberries, orange juice concentrate, vinegar and Dijon mustard. Blend until pureed. Season with sea salt and freshly ground black pepper to taste.
- Toss vegetables with dressing. Separate chevre cheese into little dollops, and toss with salad. Add almonds and toss. Serve immediately.
Per serving: 145 calories (67 from fat), 8 g total fat (4 g saturated fat), 25 mg cholesterol, 219 mg sodium, 10 g carbohydrates, 3 g fiber, 6 g sugar, 8 g protein.
Exchanges: 2 vegetable, 1 meat, 2 fat
*This salad, and others like it, appears in the June/July 2014 issue of TOPS News, the membership magazine of TOPS. The recipe is courtesy of food writer and home-based chef, Jeanette Hurt.
