TIP: Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon finely chopped fresh rosemary
2 cups spinach
1/4 cup strawberries
1/4 cup blueberries and blackberries
1/2 cup thinly sliced raw beets
3/4 ounce crumbled goat cheese
1 1/2 tablespoons chopped toasted walnuts
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
To prepare salad, combine spinach, fruit, and beets on a plate; sprinkle with cheese and walnuts. Add 1 tablespoon vinaigrette; toss well.
Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.