Spinach Salad With Cheese And Nut Wedges |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is another recipe from the new Shortcuts - Almost From Scratch Weight Watchers Cookbook. The green of the spinach, red of the beets and white and green of the cheese encrusted with pistachios makes this a really pretty salad. Ingredients:
1 15-ounce can diced beets, drained |
1 1/2 tbsp. lemon juice |
4 tsp. evoo |
1 5-ounce bag baby spinach |
3 tbsp. finely chopped shelled pistachios |
1 3/4-ounce package reduced-fat spreadable swiss cheese wedges (8 wedges) (you know those little triangle cheeses in the foil packages that come in a wheel that we see alot at christmas those ones.) |
Directions:
1. Combine the beets, lemon juice and oil in a large bowl. Add the spinach and toss to coat. Divide the salad among 4 plates and set aside.
2. Spread the nuts on a sheet of wax paper. Working with one cheese wedge at a time, gently press the nuts onto the top and bottom.
3. Set a large nonstick skillet over medium heat. Add the cheese wedges, each with one of its nut sides down and cook until the nuts are browned, about 2 minutes on each side. Divide the cheese wedges among the salads and serve at once.
4. Serving = 2 cheese wedges with 2 1/2 cups salad = 177 calories, 10 g. fat = 4 points.
5. For a heartier salad, toss in 2 cups diced lean ham with the spinach in step 1, which will increase the per serving points value to 6.
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