A Salad Worthy of Popeye

Chef Meg's Spinach-Berry Salad

Nutritional Info

• Fat: 15.2g
• Carbohydrates: 6.2g
• Calories: 162.5
• Protein: 2.7g

Ingredients

1/3 c almonds, slivered

4 c baby spinach

3/4 c strawberries, quartered

1 T balsamic vinegar

1 t Dijon mustard

1 t honey

3 T extra virgin olive oil

Salt and pepper to taste

Directions

Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent. 

Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach. 

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Number of Servings: 4

I am so Stuffed!

Spinach and Goat Cheese- Stuffed Baked Potatoes

FROM:  MEALS THAT HEAL
A healthy, yummy twist on stuffed potatoes. While spuds contain their own vitamin C and iron, spinach and cannelini beans offer even more nutrients. If you're not a fan of spinach, substitute broccoli florets for an extra dose of vitamin C.

Photo: Rodale Images

INGREDIENTS

Serves:   Prep: 30min Cook: 1hr 20min Total: 1hr 50min

• 4 large russet potatoes, pricked several times with a fork
• 4 ounces low-fat goat cheese
• 1/4 cup (2 ounces) reduced-fat sour cream
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fat-free milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 scallions, thinly sliced
• 1 can (14-19 ounces) cannellini beans, rinsed and drained

DIRECTIONS

1. Preheat the oven to 425°F.
2. Place the potatoes directly on the oven rack and bake for 1 hour, or until soft when squeezed (wear an oven mitt).
3. Remove the potatoes from the oven and cut each lengthwise in half. Let stand until easily handled but still warm.
4. Scoop out the potato pulp into a large bowl, leaving a 1/4"-thick shell. Place the potato shells in a 13" x 9" baking pan.
5. With a potato masher, mash the pulp with the cheese, sour cream, oil, milk, salt, and pepper. Fold in the spinach, scallions, and beans. Spoon into the potato shells. Bake for 20 minutes, or until lightly browned.

6. CALORIES	262.9 CAL
   FAT	6.5 G
   SATURATED FAT	3.2 G
   SODIUM	371.6 MG
   CARBOHYDRATES	42.3 G
   TOTAL SUGARS	2.1 G
   DIETARY FIBER	6.9 G
   PROTEIN	10.1 G

Chef Meg's Baby Spinach Salad with Strawberries and Toasted Almonds

Ingredients

1/3 c almonds, slivered
4 c baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
3 T extra virgin olive oil
Salt and pepper to taste

Directions

Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach.

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Nutritional Info

• Fat: 15.2g
• Carbohydrates: 6.2g
• Calories: 162.5
• Protein: 2.7g

Number of Servings: 4
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