When we get together for holidays, I find a lot of the dishes are heavy and scarce on produce. I'm always struggling with how to balance my meal. For Easter this year I decided to bring a lighter dish that would enable me to fill up on something healthy. Then I could enjoy smaller portions of the other dishes without feeling guilty and overstuffed at the end of the meal.
I've been on a spinach kick lately, so it's no surprise to me that I ended up making a spinach salad. I find that mixing spinach with fruit, cheese and nuts ends up feeling decadent, so I thought it would be a great fit for a holiday. I dressed this with my favorite store bought light balsamic vinaigrette.
You can use just about any fruit, cheese and nut combination you choose. Since we have a few allergies, I used the following combination, serving the nuts on the side. I'd estimate this would serve 4 as a meal and 8 as a side.
Here is what I used:
- 1 bag baby spinach, washed
- 6 oz. blueberries, washed
- 1/2 cup dried cranberries
- 3 oz. soft goat cheese, crumbled
- 1/2 cup sliced almonds, toasted
- Your favorite balsamic vinaigrette