Here in Utah we have been enjoying 60 degree days and it has been so lovely. After coming back from California’s warm sun I was afraid to be surrounded by snow and freezing temperatures again. The warm weather has been a blessing for me to help me ease back into Utah weather 😉 The past few days we have lived at the park with friends & family and all of our kids. The kids have loved running around and playing, and us Mom’s have been loving it too! The other day we all got together and I threw together this Wonton Berry Spinach Salad for the Mom’s for lunch. All of the ingredients are on sale this week so I had my fridge full of fresh produce and yummy berries. I decided to come up with a dressing that could be fat free to help keep the calories down, but still have a lot of flavor. If you use fat free mayonnaise this dressing and salad is very low in fat (minus the fried wontons that can be optional). I love the crunch of the wontons, the sweetness of the berries and candied nuts, and the salty-tanginess of the gorgonzola cheese–a fabulous combo any time of year 😉

 
Wonton Triple Berry Spinach Salad
Ingredients
  1. 1 bag baby spinach (about 14-16 oz.)
  2. 3/4 cup blueberries
  3. 1 cup strawberries, sliced
  4. 1/2 cup blackberries
  5. 1/2-1 cup gorgonzola or feta cheese, crumbled
  6. Fried wonton wrappers (optional--or you can use croutons)
  7. 1 cup candied pecans or walnuts
  8. 2 boneless skinless chicken breasts, grilled and seasoned (or you can leave the meat out)
Berry Dressing
  1. 1/3 cup fresh blueberries
  2. 4 strawberries, stems removed
  3. 1/3 cup mayonnaise (fat free mayo works great)
  4. 1/3 cup apple cider vinegar
  5. 2-3 Tbls. strawberry jam
  6. 1 Tbls. Dijon mustard
  7. Salt to taste
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Instructions
  1. In a saute pan, place a 1/4 inch amount of oil in the bottom of the pan. Heat to medium heat. Cut several wonton wrappers into thin strips and place the strips into the hot oil. Brown on both sides until crisp and then let rest on a paper towel to cool. If you are serving chicken on your salad, grill 2-3 chicken breasts until cooked through and season with salt and pepper. Once the chicken is cooked, cut the chicken into cubes and set aside. Prepare the dressing and then put together the salad. In a large salad bowl, place the spinach leaves, the berries, cheese, candied pecans and the chicken. Top with the fried wonton wrappers and drizzle each plate of salad with the berry dressing. Serve immediately.
  2. For the dressing: blend all of the dressing ingredients together until smooth. Serve over salad.
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