In the past 20 years, the obesity rate in America has tripled! So, this morning, nutritional expert Laura Buxenbaum was in our studios to help our waistline and our wallets, too. You can get more information by visiting www.southeastdairy.org.
Here is her recipe for “Red, White & Bleu Spinach Salad”
Red, White & Bleu Spinach Salad
1 (15-ounce) can of chickpeas (garbanzo beans), rinsed and drained well
2 teaspoons olive oil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Red Delicious apple, thinly sliced
1 cup freshly slice white button mushrooms
3 ounces crumbled bleu cheese
1. Preheat oven to 350 degrees.
2. Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack 20 minutes.
3. Whisk together 1/4 cup olive oil, vinegar and next 3 ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat.
Yields 4 servings
Nutritional analysis per serving:
Saturated Fat 6g