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Strawberry-Spinach Salad With Pecans and Blue Cheese
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
When we don't feel like turning on our stoves, a whole-meal salad like this one is our favorite choice. We especially like the combination of fruit, complementary greens, tangy cheese and crunchy nuts. Don't like blue cheese? Try feta instead.
Hands on time: Total time: 10 minutes Serves: 2
Ingredients:
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1/3 cup coarsely chopped pecans
8 to 10 strawberries, stemmed and quartered
1 5- or 6-ounce bag washed baby spinach
1/2 cup cubed blue cheese (or feta cheese) bottled in oil with spices, plus 1/4 cup oil from the bottle
1 teaspoon balsamic vinegar, or to taste
Instructions:
In a small skillet over medium heat, toast pecans over medium heat for 3 to 5 minutes, or until fragrant, watching closely and shaking the pan occasionally to prevent burning.
In a large serving bowl, combine strawberries, spinach, pecans, cheese and oil. Toss thoroughly until leaves are coated. Add vinegar and toss again. Season with salt and pepper and toss again.
In a large serving bowl, combine strawberries, spinach, pecans, cheese and oil. Toss thoroughly until leaves are coated. Add vinegar and toss again. Season with salt and pepper and toss again.
Notes:
One of our favorite convenient discoveries is cubed blue or feta cheese, bottled in oil and spices, found in the specialty cheese section. Add a splash of good vinegar and there's no need for further dressing.
Nutrition:
Per serving: 397 calories (percent of calories from fat, 84), 12 grams protein, 14 grams carbohydrates, 6 grams fiber, 37 grams fat (10 grams saturated), 25 milligrams cholesterol, 561 milligrams sodium.
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