Unlike the eastern part of the country, we're practically having a heat wave today where I live in Colorado. So, for lunch I decided to have one of my favorite spring-type salads. It also happens to have several heart-healthy ingredients, which works in nicely with American Heart Month. To boost the protein, you could easily add a few ounces of cooked chicken or turkey.
2 cups baby spinach, washed and dried
1/2 cup canned garbanzo beans (chickpeas), drained and rinsed*
1/2 cup quartered and sliced fresh strawberries
1 ounce crumbled Feta cheese (I used The Kryssos Co. Traditional Style)**
2 tablespoons (about 1/2 ounce) sliced almonds
2 teaspoons extra virgin olive oil
1 tablespoons balsamic vinegar (I like using strawberry balsamic)
dash salt (or to taste)
dash black pepper (or to taste)
*Great Northern Beans also work well.
**Goat cheese also tastes great.
Yield: 1 salad
Serving Size: 1 salad
Allergen Info: contains dairy and almonds
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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