HEAVENLY SALAD...

I LOVE SPRING AND ALL THE GOOD THINGS THAT GOD IS BRINGING ON FOR US. WITH STRAWBERRY SEASON HERE, THIS RECIPE MAY BE JUST THE THING TO APPEASE YOUR HUNGER. IT IS NOT AN ORIGINAL OF MINE. I BELIEVE I FOUND IT ON "EATING WELL". IT'S WONDERFUL, GIVE IT A TRY. LILY...


Recipe Ingredients
1/4 cup honey
2 tablespoons sherry vinegar or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed
1 1/2 cups hulled strawberries , sliced
2 teaspoons sesame seeds , toasted (see Tip)


Recipe Directions
Whisk honey, vinegar, mint, pepper and salt in a small bowl.
Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
The dressing will keep, covered, in the refrigerator for up to 1 day.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Health Advantages: diabetes appropriate, heart healthy, low sat fat, low sodium, high fiber, low calorie.

Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 202 cal Carbohydrate Servings: 2
Carbohydrates: 24 g Dietary Fiber: 7 g Cholesterol: 0 mg
Fat: 8 g Sodium: 90 mg Saturated Fat: 1 g
Protein: 3 g Potassium: 503 mg Monounsaturated Fat: 1 g
Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (60% dv), Folate (18% dv).
Exchanges: 1 vegetable, 2 fruit, 1 1/2 fat (mono)