Summer salad recipes are so refreshing and full of natural goodness. So many wonderful vegetables and fruits are in season that you can create all kinds of healthy meals. Out of all the summer salad recipes that we have on this website this is by far one of my favorite ones.
When I originally decided to make this salad I was going to add mint leaves to it. However, I got excited and added cinnamon to the walnuts instead. I really do not think cinnamon and mint go well together but, if you would prefer to add mint leaves to your salad, go ahead and omit the cinnamon when toasting the nuts. Whatever floats your boat!
This salad is great as a light meal or can be served as a side. You can dress it with whatever you like but I thought a Honey Balsamic Vinaigrette would go perfect with it. So that is what I used.
Here is what you are going to need for this superb concoction of super foods:
1 cup chopped walnuts
½ tsp. salt
¼ tsp. ground cinnamon
4 cups baby spinach leaves
¼ cup sliced red onion
1 cup blueberries
1 cup sliced strawberries
½ cup crumbled Feta cheese
Dressing of choice – we will use Honey Balsamic Vinaigrette
Place the walnuts in a dry skillet. Add the salt and cinnamon. Shake the pan and toast until you can smell the walnuts. Do not burn. This should take about 4 minutes. Remove from heat.
Add the spinach, red onion, blueberries, strawberries, toasted walnuts and Feta cheese in a bowl. Add salad dressing and toss. Serve and enjoy!
Salad no dressing – CALORIES 285.08; FAT 22.81 grs (sat 3.81; mono 2.64; poly 13.90); PROTEIN 9.88 grs ; FIBER 5.34 grs; CARBS 15.83 grs; CHOLESTEROL 12.50mg; IRON 3.29 mg; SODIUM 530.63 mg; CALCIUM 143.39 mg
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