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Spinach Couscous Salad with Strawberries and Orange Vinaigrette

 2 c water
 2 c fresh spinach (chiffonade-stems removed,leaves stacked and sliced very thin)
 1 1/2 c strawberries, sliced
 2 green onions, thinly sliced
 1/4 c orange juice
 2 Tbsp. white wine vinegar
 1 Tbsp. Dijon mustard
 1 Tbsp honey
 2 Tbsp. extra virgin olive oil
 2 Tbsp. toasted almonds
Salt and pepper to taste
 Prepare couscous in 2 c. water, according to package directions. Allow to cool slightly. Toss couscous with spinach, strawberries and green onions.
Whisk orange juice, vinegar, mustard and honey together. Add olive oil and blend well. Season with salt and pepper, to taste. Pour dressing over couscous and toss gently. Sprinkle with toasted almonds.

Yield: 6 servings
 
Recipe Nutrient Analysis: 1/6 of recipe
 

Each serving:Calories 267; Protein 8g; Carbohydrates 47g; Fat 7g; Saturated Fat .77g; Sodium 67mg; Dietary Fiber 6g

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