Kim's Strawberry & Spinach Salad

In North America we are on the cusp of one of my favorite seasons: Strawberry Season! Strawberries are so healthy full of Vitamins C & A and phytochemicals that are cancer fighting agents. They are freshly sweet with a burst of tang that simply screams Spring.

At the market look for strawberrys that are plump, colorful, and, most important, sweetly fragrant. The leafy caps should look fresh and green. Check the bottom of the box - stains there suggest that the berries at the bottom may be crushed or spoiled. To prepare the strawberries risne them in cold running water and gently pat dry with paper toweling. Hull the strawberries by removing the leafy caps and the white core attached to the cap.

One of my favorite ways to use strawberries comes from our Neighbor Kim and is published in the LivingAfterWLS Neighborhood Cookbook (page 75). Here is the recipe:

Strawberry & Spinach Salad
Ingredients:
1/4 bag baby spinach
1 sliced hard-boiled egg
2 ounces cubed Jarlsberg Light Swiss cheese
1/2 cup fresh strawberries, sliced
1 tablespoon slivered almonds
1 tablespoon sugar-free strawberry jam
1/2 tablespoon balsamic vinegar

Mix the spinach, egg, cheese, sliced berries and almonds in a bowl. In a small bowl whisk together the strawberry jam and vinegar and toss with the salad. Enjoy!

Serves 1. Per serving: 280 calories, 28g protein, 13g fat, 14g carbohydrate and 6g dietary fiber.

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