Spinach-Strawberry Salad with Goat-Cheese Bruschetta

Photo: niffycake

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 28%
  • Fat: 6.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.1g
  • Carbohydrate: 31g
  • Fiber: 4.5g
  • Cholesterol: 13mg
  • Iron: 2.7mg
  • Sodium: 446mg
  • Calcium: 163mg


  • 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


  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.
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