STRAWBERRY AND BOURSIN SPINACH SALAD

Strawberry and Boursin Spinach Salad image

This is a twist on a fabulous and fast recipe I found in Eating Well Magazine; it is vegetarian and low sodium. I think this would be fabulous for a bridal/baby shower luncheon! It is a great lunch salad with some bread and butter. The magazine suggests topping it with a grilled or poached chicken breast (sliced) for a great healthy dinner meal.

Provided by januarybride

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon pure maple syrup (may sub brown sugar)
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
fresh ground pepper
3 cups Baby Spinach
3 cups watercress, tough stems removed (may sub mixed greens)
2 1/2 cups sliced fresh strawberries (about 12 ounces)
1/3 cup fresh chives, cut into 1-inch pieces
1 cup chopped candied pecans (I use Perfectly Candied Pecans)
1/4 cup crumbled boursin cheese (may sub goat cheese)

Steps:

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat.
Divide the salad among 4 plates and top with pecans and goat cheese.

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