I have been making this spinach salad for years. Every time I make it it reminds me of a dinner at a high-end restaurant. This is how classy this salad is with fresh raspberries, crumbles of soft goat cheese and candied pecans.
I always have a box or two of organic fresh spinach and a box of organic mixed baby greens on hand. I add spinach to smoothies, salads, frittatas, meats, soups etc. It’s so good for you especially raw.
And I always buy organic, I don’t remember the last time I bought a box of a regular spinach. It is particularly important to buy the leafy vegetables organic as pesticides are sprayed directly on the leaves, not like you can peel the lettuce and it costs almost the same.
I used my homemade Coconut Rosemary Candied Pecans but you can use any kind. My favourite store bought brand is Trader Joe’s. Just remember they are high in fat and sugar, so use sparingly.
Raspberries seem to be in season now in California and Mexico so quite affordable around Christmas time. Who would think?! This salad is a great addition to steak, chicken or pork. I had it with Caprese Style Stuffed Pork Tenderloin on a bed of quinoa.
This week I really started working on my photos as it seems the key for success in a food blogging world. The composition, the light, the props, the camera, the lens, my head is spinning. And I have no background in photography or any kind of arts. So lots to learn, especially with 2 kids on hand.
Hopefully my pictures will be improving and you will want to eat my high protein and low carb meals with your eyes.:)
You could divide salad ingredients evenly between 4 bowls and pour the vinaigrette over each bowl.
Use honey instead of agave nectar.
- 8 cups fresh spinach
- 2 oz soft goat cheese
- 20 raspberries
- 1/4 cup candied pecans
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp agave nectar
- Fresh ground black pepper
- Spread spinach leaves in a serving dish. Top with goat cheese, pecans and raspberries.
- In a mixing bowl combine olive oil, balsamic vinegar, agave and black pepper and whisk it with a fork. Pour the vinaigrette over the salad and give it a gentle toss just enough to distribute the dressing. Serve immediately.
Servings per Recipe: 4
Amount Per Serving:
Total Fat: 17 g
Cholesterol: 6 mg
Sodium: 122 mg
Total Carbs: 10 g
Dietary Fiber: 2 g
Protein: 4 g
WW Points+: 6