Spinach salad with blueberries and feta cheese

Makes 4 servings

Spinach is a dark green leafy vegetable that is a good source of beta-carotene. To remove some of the salt from the feta cheese, drain water from the feta container, rinse the feta under running water then place in cold water.

Ingredients

• 8 cups (2 L) baby spinach, washed
• 1 cup (250 mL) fresh blueberries
• ¼ cup (50 mL) feta cheese, rinsed and crumbled

Dressing

• 1 tsp (5 mL) olive oil
• 2 tbsp (25 mL) balsamic vinegar
• 1 tbsp (15 mL) maple syrup
• ½ tsp (2 mL) black pepper
• 2 tbsp (25 mL) finely chopped dried apricots (about 3 apricots)

Directions

1. Place spinach, blueberries and feta cheese in a large bowl.
2. In a small bowl combine dressing ingredients. Toss with the salad and serve.

Nutritional information per serving
(2 cups /500 mL)

• Calories: 113
• Protein: 5 g
• Fat: 4 g
  • Saturated fat: 2 g
  • Dietary cholesterol: 9 mg
• Carbohydrate: 18 g
  • Dietary fibre: 4 g
• Sodium: 202 mg
• Potassium: 764 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation 2008.

Posted April 2008