Spring Strawberry Salad

Serves 4

1/3 cup walnut halves

4 cups hulled strawberries

2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon honey

Sea salt

Freshly ground black pepper

6 cups baby spinach leaves or torn romaine lettuce, rinsed and dried

1 large carrot, peeled and thinly sliced

1 small cucumber, peeled, halved lengthwise, seeded, and thinly sliced

2 tablespoons minced fresh thyme leaves

3 ounces fresh goat cheese, thinly sliced or crumbled

1. Toast the walnuts in a small dry skillet over medium heat, shaking the pan occasionally until the walnuts are lightly browned, 5 to 6 minutes. Remove from the pan and set aside to cool.

2. In a large salad bowl, mash 1/2 cup of the strawberries until relatively smooth, but leave the texture a little coarse. Cut the remaining strawberries into 1/2-inch slices and set aside.

3. Add the vinegar, oil, and honey to the mashed strawberries. Add salt and pepper to taste. Whisk well to blend the dressing.

4. Add the spinach or romaine lettuce, plus the carrot, cucumber, thyme, and sliced strawberries to the salad bowl. Add dressing and toss to coat well. Divide the salad among serving plates and top each one with toasted walnuts and goat cheese.

Nutrients per serving: 302 calories, 8g protein, 21g carbohydrates, 6g fiber, 22g fat, 17mg cholesterol, 440mg sodium.

Adapted from a recipe by Robyn Webb, food editor of Diabetes Forecast magazine.