Spinach-Strawberry Salad with Goat-Cheese Bruschetta

Cooking Light
6 servings


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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


Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.

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.

Created date

April 1998

Nutritional Information

Calories 213
Caloriesfromfat 28 %
Fat 6.7 g
Satfat 2.7 g
Monofat 2.6 g
Polyfat 1.1 g
Protein 7.1 g
Carbohydrate 31 g
Fiber 4.5 g
Cholesterol 13 mg
Iron 2.7 mg
Sodium 446 mg
Calcium 163 mg