Strawberry Balsamic Vinaigrette Salad

  

Like I said in my last post, I LOVE Summer. This would be why.
 

I always have an abundance of fruit on hand during this season and I happened to have a ton of leftover strawberries that I needed to use soon!  Since I was in the mood for a yummy, fresh salad, I used this vinaigrette recipe I absolutely love from Rachel Ray and thought it tasted delicious!  I lightened her recipe up a bit by adding low-sugar strawberry preserves instead of jam and extra light olive oil as opposed to extra virgin.  Next time I think I'll add some poppy seeds to the dressing for a little bit of a variation :)  Of course I had to throw in some almonds because, well, they're just sooo good!  This is super easy, super fast and SUPER delicious!

Now go make a plate, pour a glass of wine and sit out on your back deck and enjoy this fabulous evening!

** Update:  This is my 3rd post accepted onto Foodgawker!  I won't do these little updates anymore, but it just feels like such an accomplishment I want to share it with you all!  It was also accepted onto Tastespotting as well!!  I think I'm finally getting the hang of this :)

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Servings: 4

Serving Size: 1 1/2 cups salad, 2 Tbsp dressing + 5 strawberries

Calories: 57.5

Fat: 8.7 g

Carbs: 4.2 g

Protein: 2.5 g

Fiber: 1 g 

Old Points: 1.7 pts

Points+: 3 pts

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Here are your ingredients:

2 tsp. low-sugar strawberry preserves (I used Smuckers)
1 Tbsp balsamic vinegar
2 Tbsp extra light olive oil
Salt and pepper to taste
4 to 5 cups chopped romaine or mixed greens
1 pint strawberries, sliced

Place strawberry preserves in a medium bowl and whisk in vinegar then extra light olive oil.  Season the dressing with salt and pepper.  Add the strawberries and greens to a bowl and toss to coat evenly with dressing.  Garnish with toasted almonds if desired, enjoy!

Click here for a printable version of this recipe