Two Years Ago: Grilled Chicken, Mushroom and Bok Choy Kababs
Summer is salad time, and nothing is more summery than a spinach and strawberry salad. This particular version adds red onion, avocado, goat cheese, pecans and edamame to the mix for a very delicious and satisfying meal. The fruity and slightly sweet raspberry vinaigrette ties everything together and couldn't be any simpler because it's just three ingredients: olive oil, balsamic vinegar, and raspberry preserves.
The only cooking you'll need to do is to toast the pecans and cook the edamame, both of which can be done well in advance so this is a perfect fast and cool meal for a hot day. Did I mention that it was 110 degrees in Phoenix when I fixed this salad last night? The edamame, pecans and avocado provide enough protein that this is truly a very satisfying entree without meat, but you could always add some grilled chicken if you want. It's healthy, pretty, fast, easy, delicious and slimming. What more could you want? My new favorite meal.
Spinach Strawberry Salad with Raspberry Balsamic Vinaigrette
For the vinaigrette:
¼ cup olive oil
1 ½ teaspoons balsamic vinegar
1 tablespoon raspberry jam
Salt and pepper
For the salad:
1 bag baby spinach
6-8 strawberries, hulled and sliced
1/3 cup toasted pecans
½ cup cooked edamame
3 ounces goat cheese, crumbled
1/3 cup red onion, sliced
1 avocado, halved, pitted and sliced
In a small bowl, whisk together all vinaigrette ingredients and season to taste with salt and pepper. Toss the spinach with most of the vinaigrette, reserving a small amount. Divide the spinach between two bowls and top with the remaining ingredients. Drizzle with the remaining vinaigrette and serve immediately.