Candice Kumai's salad gets an antioxidant boost from two kinds of berries, plus the heart-healthy omegas in raw walnuts and iron-laden spinach couple with a fat-free balsamic vinaigrette for a texturally satisfying, guilt-free lunch.
1/4 cup crumbled goat cheese (about 1 oz), optional
In a large bowl, toss spinach with blueberries and strawberries. In a small bowl, whisk together honey, mustard, vinegar and salt. Drizzle 3/4 dressing over salad, then sprinkle walnuts over top. Serve sprinkled with cheese, if desired, and remaining dressing on the side.
An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.