Strawberries can taste wonderful in savory recipes. Here, a fresh strawberry puree is the basis of a dressing for spinach salad with red onion and kiwifruit.
The dressing, accented with fresh tarragon and garlic, has just one tablespoon of oil--much less than most dressings.
Though the strawberries are low in fat and calories, the crumbled queso fresco will add a little fat to the salad, but also a nice salty-sweet combination of flavors.
Spinach Salad With Queso Fresco and Strawberry Dressing
Active Work and Total Preparation Time: 25 minutes
1 pint strawberries, hulled
3 tablespoons rice vinegar
1 tablespoon olive oil
1 teaspoon minced tarragon
1 tablespoon snipped chives
1 teaspoon lemon juice
1 clove garlic, minced
1/4 cup water
8 cups torn spinach leaves
4 thin slices red onion
4 kiwifruit, peeled and sliced
1/4 cup queso fresco
Puree the strawberries with a pulsing motion in a food processor until smooth. Stir in the rice vinegar, olive oil, tarragon, chives, lemon juice, garlic, water, salt and pepper to taste.
Divide the spinach, red onion, and kiwifruit among 4 chilled serving plates. Sprinkle the salads with queso fresco. Serve with the strawberry dressing.
Each serving with 1 tablespoon dressing: 82 calories; 126 mg sodium; 3 mg cholesterol; 4 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 3 grams protein; 2.79 grams fiber.Copyright © 2014, Los Angeles Times