Servings: 4

Prep Time: 20 minutes

Total Time: 20 minutes

Recipe Description:

This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.

Recipe Ingredients:

1 tablespoon pure maple syrup or brown sugar

2 tablespoons red-wine vinegar

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

Freshly ground pepper to taste

3 cups baby spinach

3 cups watercress, tough stems removed

2 1/2 cups sliced fresh strawberries (about 12 ounces)

1/3 cup fresh chives, cut into 2-inch pieces

1/2 cup toasted chopped pecans (see Tip)

1/4 cup crumbled goat cheese

Recipe Steps:

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

Recipe Tips & Notes:

Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.

Recipe Nutrition:

Per serving: 208 calories; 16 g fat (3 g sat, 9 g mono); 4 mg cholesterol; 16 g carbohydrate; 5 g protein; 4 g fiber; 220 mg sodium; 323 mg potassium

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (60% dv), Folate (20% dv), Magnesium (15% dv).

1/2 Carbohydrate Servings

Exchanges: 1 vegetable, 1/2 fruit, 3 fat