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Meatless Monday: Strawberries

FOODMeatless Monday: Strawberries

Meatless Monday: Strawberries

Today is Strawberry Day, so splurge a little and enjoy a taste of summer this dreary winter day.

Although you might skip over these succulent sweeties due to their jaw-dropping price (strawberries are not in season until June or July), today is Strawberry Day, so splurge a little and enjoy a taste of summer this dreary winter day.

Strawberries are delicious and nutritious; packed with dietary fibre, manganese, folate, and vitamin C, these babies hold their own among the superfood elite. In addition, a one cup serving of sliced berries totals only 49 calories, making them an ideal after-dinner treat.

The following recipe by Matthew Kadey features two of the most sought after sweets: strawberries and chocolate. Try it for dinner tonight with a winter soup, such as this Sun Pea Soup featuring yellow split peas and butternut squash.

Greens and Strawberry Salad with Chocolate Vinaigrette
1 lb (450 g) skinless, boneless, free-range chicken breast
3 cups (750 mL) baby spinach
2 cups (500 mL) arugula
2 cups (500 mL) strawberries, sliced
1 English cucumber, sliced
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) cocoa nibs
2 oz (57 g) dark chocolate
1/4 cup (60 mL) extra-virgin olive oil
1 1/2 Tbsp (22 mL) balsamic vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon or grainy mustard
Pinch of dried chili flakes

Preheat oven to 350 F (180 C).

Place chicken on parchment or silicone-lined baking sheet and cook for 20 minutes, or until no longer pink inside and with an internal temperature of 165 F (74 C). Let cool and slice.

In large bowl toss together spinach, arugula, strawberries, cucumber, feta, cocoa nibs, and chicken.

Melt chocolate in double boiler or heatproof bowl set over saucepan of barely simmering water, stirring often until smooth.

With blender or food processor whirl together melted chocolate, olive oil, vinegar, honey, mustard, and chili flakes.

Divide salad among serving bowls and drizzle with chocolate vinaigrette.

Serves 4.

Each serving contains: 472 calories; 33 g protein; 28 g total fat (10 g sat. fat, 0 g trans fat); 24 g carbohydrates; 7 g fibre; 324 mg sodium

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