Spring Strawberry Salad Cups
Prep: 20 minutes
Bake: xx minutes • Serves: 4
2 tablespoons white balsamic vinegar
1 tablespoon minced shallots
1 tablespoon honey
1 tablespoon poppy seeds
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons crumbled goat cheese
2 cups sliced strawberries
4 asparagus spears, thinly bias-sliced
6 cups spring mix lettuce
3 tablespoons unsalted toasted sliced almonds
1 tablespoon minced shallots
1 tablespoon honey
1 tablespoon poppy seeds
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons crumbled goat cheese
2 cups sliced strawberries
4 asparagus spears, thinly bias-sliced
6 cups spring mix lettuce
3 tablespoons unsalted toasted sliced almonds
1.In medium bowl, whisk vinegar, shallots, honey, poppy seeds, oil, salt and pepper. Makes about 1/3 cup.
2.In 4 (24-ounce) wide-mouth glass jars with lids, layer vinegar mixture, cheese, strawberries, asparagus, lettuce and almonds; close jars with lids and refrigerate up to 1 day. Shake jars vigorously before serving.
Approximate nutritional values per serving (1 salad cup):
152 Calories, 8 g Fat, 1 g Saturated Fat, 5 mg Cholesterol, 169 mg Sodium,
18 g Carbohydrates, 5 g Fiber, 11 g Sugars, 4 g Added Sugars, 5 g Protein