Holiday Spinach Salad recipe

Makes 8 servings (about 1 1/2 cups each)

Salad
8 cups bite-size pieces fresh spinach
1 cup sliced strawberries
1 cup honeydew melon balls
1/2 cup broken pecans, toasted
1/2 cup julienne strips Gouda or Edam cheese (3 ounces)

Ginger-Lime Dressing
3 tablespoons lime juice
3 tablespoons honey
1 tablespoon plus 1 1/2 teaspoons vegetable oil
3/4 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

1. In large serving bowl, mix all salad ingredients.

2. In tightly covered container, shake all dressing ingredients until well blended. Pour over salad; toss to coat.

Nutrition Information: 1 Serving: Calories 165 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 190 mg; Total Carbohydrate 14 g (Dietary Fiber 2 g); Protein 4 g

Percent Daily Value*: Vitamin A 58 %; Vitamin C 48 %; Calcium 12 %; Iron 6 %

Exchanges: 1 Fruit

*Percent Daily Values are based on a 2,000 calorie diet.

How-To:
To toast pecans, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until you can smell the toasted aroma.

Success:
You can double or triple this, depending on the number of guests you'll be serving.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills.