Holiday Spinach Salad

Yield: 8 servings, about 1 1/2 cups each

Ingredients

Salad

8 cups bite size pieces fresh spinach
1 cup sliced strawberries
1 cup honeydew melon balls
1/2 cup broken pecans, toasted*
1/2 cup (3 ounces) julienne strips Gouda or Edam cheese

Ginger-Lime Dressing

3 tablespoons lime juice
3 tablespoons honey
1 tablespoon + 1 1/2 teaspoons vegetable oil
3/4 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Instructions

In large serving bowl, mix all salad ingredients.
In tightly covered container, shake all dressing ingredients until well blended. Pour over salad; toss to coat.

Notes

* To toast pecans, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until you can smell the toasted aroma.

You can double or triple this, depending on the number of guests you'll be serving.

Nutrition

Per serving: Calories 165 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 14g (Dietary Fiber 2g); Protein 4g

Percent Daily Value*: Vitamin A 58%; Vitamin C 48%; Calcium 12%; Iron 6%

Exchanges: 1 Fruit

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker