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Spinach-Strawberry Salad with Goat-Cheese Bruschetta

Yield 6 servings

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

Nutrition 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

How to Make It

  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.