We just got back from a 3 week road trip (5000 miles!) and in an effort to not pack on the vacation pounds, I ate a lot of salads. Some were good, some were great and a few were old iceberg lettuce clumps with a scattering a croutons. One salad that kept popping up on menus was a greens/berry/goat cheese/nut combo that went by many names: calypso salad, capri salad and once even a California salad.
I put together my version after I brought home some fabulous strawberries from the market and realized I had all the ingredients in the fridge. I did use bottled dressing ::gasp:: because I am trying to use it up, but any balsamic would do.
Summer Spinach and Berry Salad
Serves 1 (just expand out for the number of servings needed)
1.5 cups fresh spinach leaves
1/4 cup blueberries
1/4 strawberries, sliced
6 almonds, chopped
2 ounces cooked chicken breast, shredded or chopped
1 ounce soft goat cheese cut in to small pieces
1 tablespoon balsamic vinaigrette (I used Trader Joe’s Fat Free)
- I prefer this plated, so the instructions are pretty much put everything on a plate and drizzle the dressing on top.
- If a family style is desired, I would mix everything but the cheese in a bowl with the dressing and then crumble the cheese on top.
Notes: As made, this has under 300 calories for one serving (and it is filling), but if you wanted to make it fancier or more decadent, try candied pecans for the nuts. All blueberries would be fine. Mixed greens or even romaine could be subbed in for the spinach. Of course the chicken could be left off to make it vegetarian. As for cheese, feta, blue, parmesan would all work too, maybe even pepper jack. Basically, do what you like, this is only the most basic of guidelines.