Whew! After a long weekend of eating turkey, ham and all the trimmings this old bird is STUFFED! I'm looking for light and healthy things to fix this week along with the leftovers . These salads from SOUTHERN LIVING sound just right.
BLUEBERRY FIELDS SALAD
1 c. chopped walnuts
1/2 c. balsamic vinegar
1/3 c. blueberry preserves
1/3 c. olive oil
2(5.5 oz.) pkgs. spring greens and baby spinach mix
2 c. fresh blueberries
1 small red onion, halved and sliced
1 c. crumbled blue cheese
Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, next two ingredients, salt and freshly ground pepper (I omit salt) to taste in a bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.
SPINACH-GRAPE CHOPPED SALAD
1/4 c. chopped walnuts
1(6oz.) pkg. fresh baby spinach
1 c. seedless red grapes
1/4 c. crumbled reduced-fat Feta cheese
1/4 c. bottled light raspberry-walnut vinaigrette
Heat chopped walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts. Serve immediately.
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