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| 8 | cups bite-size pieces fresh spinach |
| 1 | cup sliced strawberries |
| 1 | cup honeydew melon balls |
| 1/2 | cup broken pecans, toasted |
| 1/2 | cup julienne strips Gouda or Edam cheese (3 oz) |
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| 3 | tablespoons lime juice |
| 3 | tablespoons honey |
| 1 | tablespoon plus 1 1/2 teaspoons vegetable oil |
| 3/4 | teaspoon grated gingerroot or 1/4 teaspoon ground ginger |
| 1. | In large serving bowl, mix all salad ingredients. |
| 2. | In tightly covered container, shake all dressing ingredients until well blended. Pour over salad; toss to coat. |
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| To toast pecans, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until you can smell the toasted aroma. |
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| You can double or triple this recipe, depending on the number of guests you’ll be serving. |
Nutrition Information:
165 ( 100 ); 11 g ( 3 g); 10 mg; 190 mg; 14 g ( 2 g); 4 g 58 %; 48 %; 12 %; 6 % 1