Thursday, January 27, 2011

Spinach Salad with Toasted Walnuts

Ever eaten a walnut and thought, MY GOODNESS that is a toasty nut! Well this week I am eating salads again, with spinach and strawberries per usual, but I am also using walnuts this week. I discovered when you toast walnuts, and most nuts, they taste SOOO much better and are not any less healthy for you. Nut score!

The trick with toasting nuts is NOT TO FORGET them. Nuts can go from toasty to burned in minutes. This is not the kind of thing you should throw in the oven and forget about. Find something in the kitchen to do while they are toasting, because while a toasted nut gives you have a happy face, a burned nut is all frowney face.

Spinach Salad with Toasted Walnuts

Serves 1, increases as needed


2-3 cups baby spinach, washed 

2-3 medium strawberries, chopped

1/4 cup walnuts, toasted(See below)

1 carrot, peeled and thinly sliced

1-2 tablespoons Annies Balsamic Vinegrette(Be VERY careful with dressings, they can make a salad bad for you with just a flick of the wrist)

Place all ingredients in a bowl, putting the dressing on last. Toss and enjoy! 

I usually have a whole wheat english muffin or slice of toast with a salad, just to make sure Im getting some fiber.

Toasting Walnuts
Preheat oven to 350 degrees. Place walnuts on a baking sheet and bake 5-10 minutes. Cooking time may vary, I find a layer of nuts covering a baking sheet takes about 6 minutes, but I ere on the side of caution. They wont look any different, unless they are burned, I often taste mine to see if they are ready. The taste, well nuttier. You'll see!

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