Strawberry and Boursin Spinach Salad

JanuaryBride's Note:

This is a twist on a fabulous and fast recipe I found in Eating Well Magazine; it is vegetarian and low sodium. I think this would be fabulous for a bridal/baby shower luncheon! It is a great lunch salad with some bread and butter. The magazine suggests topping it with a grilled or poached chicken breast (sliced) for a great healthy dinner meal.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Dressing

• 1 tablespoon pure maple syrup (may sub brown sugar)
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon salt
• fresh ground pepper

Salad

• 3 cups baby spinach
• 3 cups watercress , tough stems removed (may sub mixed greens)
• 2 ½ cups sliced fresh strawberries (about 12 ounces)
• 1⁄3; cup fresh chives , cut into 1-inch pieces
• 1 cup chopped candied pecans (I use Perfectly Candied Pecans)
• ¼ cup crumbled boursin cheese (may sub goat cheese)

Directions:

1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat.
2. Divide the salad among 4 plates and top with pecans and goat cheese.

Reviews

[**Angie**]

Lovely tasting salad! The mix of crunch, sweetness and a little zip, it was great!