The vibrant strawberry dressing sweetened with a touch of honey is what makes this salad uniquely delicious. Serve it as a first course for any springtime meal, or top it with grilled salmon fillets or chicken breasts to make a main dish. (Be sure to talk to your diabetes care team if you are considering making changes to your meal plan.)
¼ cup sliced almonds
1 (1-pound) container fresh strawberries
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
8 cups loosely packed baby spinach
4 ounces fresh goat cheese, crumbled
1. To toast the almonds, preheat the oven to 350°F. Place the almonds in a small baking pan and bake, stirring once, until lightly toasted, 6 to 8 minutes. Transfer to a plate to cool.
2. To make the dressing, coarsely chop 3 or 4 of the strawberries to get ¾ cup chopped berries. Place chopped berries, oil, vinegar, honey, salt and pepper in a food processor and puree.
3. Cut the remaining strawberries into quarters. Place the spinach in a large bowl. Add ¼ cup of the dressing and toss gently to coat. Divide the spinach among four plates. Top evenly with the quartered strawberries, the goat cheese and almonds. Pass the remaining dressing at the table.
Each serving (1 salad): 211 calories, 16 g carbohydrate, 13 g total fat, 5 g saturated fat, 20 mg cholesterol, 6 g fiber, 10 g protein, 206 mg sodium
Carbohydrate Choices: 1
Food Choices: 1 medium-fat protein, ½ fruit, 1 non-starchy vegetable, 1 fat
Jackie Mills is a registered dietitian who develops recipes for such national magazines as Cooking Light and Family Circle, as well as for books such as the American Medical Association Type 2 Diabetes Cookbook. She was formerly the food editor at Redbook magazine. Mills is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies, or affiliates.
© 2015 The DX: The Diabetes Experience