A nice salad for spring. This recipe was adapted from "Healthy Cooking Magazine"
6 servings ( 3 points + )
- 8 c. fresh baby spinach
- 1 c. fresh blackberries
- 1 c. cherry tomatoes, halved
- 1 green onion, sliced
- 2 T. chopped walnuts, toasted
- 2 T. olive oil
- 1 T. balsamic vinegar
- 2-½ tsp. honey
- 1 garlic clove, minced
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅔ c. crumbled feta cheese
In a large bowl, combine the spinach, blackberries, tomatoes, onion and walnuts.
In a small bowl, whisk the oil, vinegar, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Serve immediately.
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