Now that it’s May, many of us are knee deep into “shower season” including baby and wedding showers, as well as graduation parties. Brunches go hand in hand with these occasions so this month’s Recipe ReDux challenge was to “share our favorite healthy brunch dish for the upcoming 'shower season.' “. I was very excited about this “theme of healthy, special occasion/holiday brunch recipes “ and wanted to create something healthy and unique. Brunches tend to be carb and protein heavy with baked goods, casseroles, pancakes, waffles, fruit, egg dishes and meats and veggies are often an afterthought or neglected. I felt a brunch salad was in order so I combined the theme of fruit salad and veggie salad together, and my recipe was born. This salad is sweet, savory and has a nice crunch of almonds, plus creamy goat cheese too! It is so easy to make so I would have no problem throwing it together the morning of and shoveling it into to my mouth even at a breakfast hour :) It’s a powerhouse of antioxidants and fiber and really great for any meal besides brunch. Try it out and also take a look at the other yummy “shower season” favorites whipped up by the talented Recipe ReDux group too!
4 heaping cups of fresh spinach
¼ cup each of blueberries, raspberries, blackberries and chopped strawberries (2 cups total of the mixed berries)
¼ cup slivered almonds
¼ cup crumbled goat cheese
dressing of choice (my recipes for Strawberry Vinaigrette and the Easy Version taste great in this salad, as well as good ol’ Trader Joes Fat Free Balsamic Vinaigrette!)
Wash and dry the spinach and berries and chop up the strawberries into smaller pieces. Add them all to a medium sized bowl. Top with the goat cheese and almonds, toss with dressing and serve. Chill if not serving immediately.
Makes 4 servings
Serving size: 1/4th of recipe cup (not including dressing) Calories 100 Protein 4 g Carb 8 g Fiber 3 g Sugars 2 g Fat 5 g Saturated fat 2 g Sodium 95 mg
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