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Spinach-Strawberry Salad

Source: Cooking Light-1998





List of Ingredients



• 1/4 cup sugar
  
• 2 tablespoons sherry or white wine vinegar
  
• 1 1/2 teaspoons sesame seeds, toasted
  
• 1 1/2 teaspoons olive oil
  
• 1 teaspoon minced red onion
  
• 3/4 teaspoon poppy seeds
  
• 1/4 teaspoon Hungarian sweet paprika
  
• 1/8 teaspoon salt
  
• 6 cups torn spinach (about 1 pound)
  
• 2 cups halved strawberries
  
• 2 tablespoons slivered almonds, toasted
  
• 1 (3-ounce) log goat cheese, cut into 6 slices
  
• 6 (1-ounce) slices French bread, toasted
  






Instructions



1. Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
   
2. Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.
   
   
3. Six servings: (per Serving): 213 calories; 31 g carbohydrates; 13 mg chol; 6.7 g fat; 446 mg sodium; 7.1 g protein; 163 g calcium; 2.7 g iron; 4.5 g fiber