Health&Nutrition

Salad with Maple Balsamic Dressing

January 2, 2012
By Gail Fenton

Toronto-based chef Gail Fenton has been coming up with delicious and healthy vegetarian recipes for years. She now shares them on her blog. This is her salad with maple balsamic dressing.

The key to the success of this salad is definitely the dressing. The sweetness of the maple and balsamic goes well with any raw vegetables and fruits, paring nicely in this antioxidant-rich salad. Even the dressing has raw garlic, which is a great source. This salad provides all the antioxidant power and enough protein to keep you feeling full but light.

Salad (per plate)
1 cup spinach leaves, chopped (approx. 5-6 leaves)
1/4 cup raw beets, grated (and/or grated carrot)
1/4 cup raw broccoli florets, chopped
1/4 cup canned chick peas (drained and rinsed)
1/4 cup blueberries
1/4 cup cooked Quinoa
1 tbsp chopped walnuts

Dressing
1/2 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp grainy Dijon
1 tsp regular Dijon mustard
1 clove garlic pressed
1/4 tsp each salt and pepper
1/2 tsp dried oregano

(Shake well and pour over salad)

Nutrition Information
Salad (per serving)
Calories 25
Carbohydrates 35 g
Fat 6.9 g
Sodium 221 mg
Fibre 7.8 g
Protein 11.5 g

Dressing (per serving)
Calories 128
Carbohydrates 9.6 g
Fat 13.5g
Sodium 99 mg
Fibre 0.9 g
Protein 1.5 g