Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998

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Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

213 calories; calories from fat 28%; fat 6.7g; saturated fat 2.7g; mono fat 2.6g; poly fat 1.1g; protein 7.1g; carbohydrates 31g; fiber 4.5g; cholesterol 13mg; iron 2.7mg; sodium 446mg; calcium 163mg.
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