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Baby spinach (Recipes by ingridients spinach) dressed in a light raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more delightful and this easy? Contributed by Healthy Recipes for Diabetic Friends Y-Group Original recipe Serves four ½ shallot, minced (about one tablespoon) about two tablespoons raspberry vinegar ¼ cup olive oil about six ounces baby spinach (Recipes by ingridients spinach) leaves five fresh strawberries ⅓ cup sliced almonds about two ounces goat cheese Directions Combine the minced shallot and raspberry vinegar in a small bowl. Easy Recipe Spinach and Strawberry Salad I. Slowly add the olive oil to the mixture while continuously whisking. Place the vinaigrette in the refrigerator until ready to serve. Roughly chop (or tear) the baby spinach (Recipes by ingridients spinach) into large julienne strips. Easy Recipe Spinach and Strawberry Salad I. Add to a large bowl. Easy Recipe Spinach and Strawberry Salad I. Prep the remaining components of the salad, but keep separated. Slice the strawberries into thin round slices. Toast the almonds by spreading on a cookie sheet and placing in a three hundred and seventy-five°F degree oven for approximately five minutes. Crumble the goat cheese into medium-size chunks. When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to add all the dressing to the salad). Easy Recipe Spinach and Strawberry Salad I. Gently mix together and serve immediately. Easy Recipe Spinach and Strawberry Salad I. Nutritional information Per serving (eighty-nine g-wt.): one hundred and eighty calories (one hundred and fifty from fat) .
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