This delicious easy salad can be made in just a handful of minutes and also makes for a great picnic! So grab your Picnic Basket and read the special instructions below for an easy, delicious outside meal.
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I created this recipe to pair with Opolo Vineyard’s Pinot Gris, my favorite picnic/hiking/wine tasting spot.
WHAT YOU NEED
4 cups baby spinach
1 cup strawberries sliced lengthwise
¼ cup chopped walnuts
1 cup precooked rotisserie chicken shredded –optional-
3 tablespoons crumbled cheese such as chevre, feta or blue cheese
Strawberry citrus vinaigrette
5 strawberries quartered
¼ cup orange juice
1/4 cup white wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
-Make the vinaigrette ahead of time, combine all the ingredients in a blender and blend until smooth. Move to a jar and place in the fridge for 1-4 hours to marinate.
-Cover a large platter with baby spinach, then top with strawberries, walnuts and chicken.
-Drizzle half the dressing over the spinach, place the rest of the dressing next to the salad.
-Top with cheese, freshly grated pepper and serve with Opolo pinot gris.
NOTE- If you choose to take this salad with you on a picnic or potluck, place the spinach in a large Tupperware container, cover with 2 layers of paper towels and close. Add the chicken, strawberries, walnuts and cheese to small containers or bags and leave the vinaigrette in the jar to take along, now you’re ready for a fabulous picnic or potluck. Just open the spinach container and top with all the fixings and you’re set in a matter of seconds.
Each serving (4 total) has:
Fat: 23- these are GOOD FATS from the nuts and olive oil