By Brandon McDearis
This month’s recipe is delicious and very simple to prepare. The honey balsamic vinaigrette adds a nice contrast of sweetness to the bitterness of the spinach and the arugula. While it is nice and light, the addition of the butter beans makes it filling enough to satisfy for lunch or dinner. This salad is also full of nutrients, including protein, fiber, vitamins A, E, K and B6, folic acid, calcium, zinc, niacin, potassium and omega-3 fatty acids. It serves four as a main meal.
Ingredients:
- 2 cups baby spinach leaves
- 2 cups arugula
- 1 medium tomato, diced
- 1/2 red onion, thinly sliced
- 3 tablespoons feta cheese
- 1 can butter beans, strained
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon fresh thyme (optional)
Preparation:
- Layer the first five ingredients into a large bowl.
- Whisk together the remaining ingredients in a small bowl to make the dressing. Toss desired amount of dressing with the salad and serve.
Nutrition Info:
Calories: 242 / Fat: 3g / Saturated Fat: 1g / Carbohydrates: 39g / Fiber: 9g / Protein: 7g
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Brandon McDearis is a personal chef working in the Charlotte area. He owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes to busy families and elderly people. Brandon is also one of the board of directors for Wellspring International Outreach (wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.
