We use the same dressing for this salad as our “Summer Salad” recipe, only changing out the berries for goat cheese and pine nuts for a heartier fall salad. Makes 2 Individual Salads
Course
Salad
Cuisine
Mediterranean
Keyword
Chevre, Pine Nuts, Spinach
Ingredients
Salad:
4cups(55 gr) Spinach 1 CHO
¼cup(35 gr) toasted pine nuts (1 CHO/30 GR) 1 CHO
¼cup(50 gr) Chevre Goat cheese, crumbled 3.33 CHO
Slivers of Red onion 0 CHO
TOTAL CHO 5.33 CHO
Dressing:
2TBSPWhite Balsamic vinegar(2 CHO/TBSP) 4 CHO
2TBSPfresh Meyer lemon juice/orange juice/prepared orange juice
*Fresh squeezed orange juice or Tropicana Original(2 TBSP/28 gr/30 ml) 3 CHO
2TBSPolive oil 0 CHO
½tsp.Dijon mustard 0 CHO
Salt and pepper to taste 0 CHO
TOTAL CHO FOR DRESSING 7 CHO
TOTAL WEIGHT 80 GRAMS
TOTAL VOLUME 1/3 CUP/5.33 TBSP
7CHO DIVIDED BY 80 GRAMS = .087 CHO/GRAM
1TBSP= 15 GRAMS(.087 CHO x 15 GRAMS) 1.30 CHO/TBSP
TOTAL CHO FOR FAMILY STYLE SALAD 12.33 CHO
TOTAL CHO PER INDIVIDUAL SALAD 6.16 CHO
Instructions
Mix salad dressing and set aside.
Toast the pine nuts, in a small pan, on the stove top over medium heat turning and tossing frequently. Don’t leave alone; they burn in a blink. Remove from the pan to cool or they will continue to cook.
Plate spinach individually or family style. Toss with dressing and sprinkle with slivers of red onion, crumbled goat cheese and pine nuts. Serve immediately.