cup raspberry vinegar
tablespoons snipped fresh mint
tablespoon canola oil
cups packaged fresh baby spinach
cups chopped cooked chicken breast (about 10 ounces)
cups fresh strawberries, sliced
cup fresh blueberries
cup walnuts, toasted* and coarsely chopped
cup crumbled semisoft goat cheese (chevre) (1 ounce)
teaspoon freshly ground black pepper
- For vinaigrette, in a screw-top jar combine vinegar, mint, honey, oil, and salt. Cover and shake well.
- 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
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.
Nutrition Facts(Superfoods Salad)
- 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.
- Percent Daily Values are based on a 2,000 calorie diet