 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is a very summery salad, and nice to have for those noon hour lunches at work - Make it up in small containers instead of the the platter, and have them for your bag lunches, just don't put the salad dressing on until ready to eat - very, very good. Ingredients:
4 cups baby spinach leaves, sliced |
1 cup part-skim mozzarella cheese, shredded |
3 cups boston lettuce, torn |
1 small red onion, thinly sliced into rings |
2 cups strawberries, sliced |
1/2 cup walnut halves, toasted |
1/2 cup kraft calorie-wise creamy poppyseed dressing |
Directions:
1. Layer half of the spinach on serving plate.
2. Top with half of the cheese, lettuce, onions, and strawberries. Repeat layers.
3. Sprinkle with walnuts and drizzle with dressing just before serving.
|
|