Strawberry Spinach Salad with Toasted Hazelnuts in a Balsamic Honey Ginger Vinaigrette

4-photo 4‘Tis the season for salad. As the reality sets in that bathing suit, tank top, and shorts weather has arrived, we are all feeling the need to eat a little healthier and we are a bit more body conscious. But one needs to be cautious when eating salads not to fall into” lettuce limbo”, or “dressing death-traps”. This salad is a simple recipe for a well rounded meal, that won’t trick you into five extra pounds.

 

Ingredients:

  • 2 cups of fresh baby spinach
  • ½- ¾ cup of fresh sliced strawberries
  • 20 toasted hazelnuts
  • 1Tbsp. of olive oil
  • 1 Tbsp of balsamic vinegar
  • 1 tsp. of honey
  • A few shavings of fresh ginger (2-3 swipes across a micro-plane)

 

Preparation:

  1. Toast hazelnuts on the stove top by placing them in a small skillet over medium heat and swirling them in the pan until they start to brown. Keep them moving, otherwise they will burn. Allow them to cool. 5-photo 3
  2. Slice the strawberries.3-photo 5
  3. Mix with the spinach in a bowl.2-spinach
  4. While hazelnuts are cooling, combine the oil, vinegar, honey, & ginger. Whisk until well combined.6-photo 2
  5. Once hazelnuts are cool, toss into the salad with the dressing and enjoy immediately.

Prep time: 8 minutes Serves: 1 Calories: Approx 383

 

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