Spinach and Hazelnut Salad with Strawberry Balsamic Vinaigrette
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"This salad has it all: great taste, protein, fiber, good fats, beautiful appearance, and it couldn't be easier to assemble. It will become one of your favorites. Vegan friendly! Give the shredded wheat a chance -- you might never want croutons on a salad again! Feel free to play with proportions of ingredients."
Original recipe yield: 4 servings.
- Prep Time:
- 10 Minutes
- Ready In:
- 10 Minutes
- Servings:
- 4
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INGREDIENTS:
- 1/4 cup extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- 2 tablespoons sugar-free strawberry preserves
- freshly ground black pepper to taste
- 3 1/2 cups torn fresh spinach
- 3 1/2 cups romaine lettuce leaves
- 1/3 cup chopped hazelnuts
- 1/4 cup golden raisins
- 1/2 small red onion, thinly sliced
- 1/2 cup plain mini shredded wheat cereal biscuits
- 1 ripe avocado, sliced
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DIRECTIONS:
- In a small bowl, whisk together olive oil, balsamic vinegar, strawberry preserves, and black pepper.
- In a large bowl, toss together spinach, lettuce, hazelnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.
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