Evening Edge
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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 warm-weather fruits, complementary greens, tangy cheese and crunchy nuts.
Hands on time: Total time: 10 minutes Serves: 2
Ingredients:
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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