Spinach and Strawberry Salad I

Description
Baby spinach dressed in a light raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more delightful and this easy?
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Serves 4

Ingredients

 * ½ shallot, minced (about 1 tablespoon)
 * 2 tablespoons raspberry vinegar
 * ¼ cup olive oil
 * 6 ounces baby spinach leaves
 * 5 fresh strawberries
 * ⅓ cup sliced almonds
 * 2 ounces goat cheese

Directions

 * 1) Combine the minced shallot and raspberry vinegar in a small bowl.
 * 2) Slowly add the olive oil to the mixture while continuously whisking.
 * 3) Place the vinaigrette in the refrigerator until ready to serve.
 * 4) Roughly chop (or tear) the baby spinach into large julienne strips.
 * 5) Add to a large bowl.
 * 6) Prep the remaining components of the salad, but keep separated.
 * 7) Slice the strawberries into thin round slices.
 * 8) Toast the almonds by spreading on a cookie sheet and placing in a 375°F degree oven for approximately 5 minutes.
 * 9) Crumble the goat cheese into medium-size chunks.
 * 10) When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together.
 * 11) Add the dressing slowly (you may not want to add all the dressing to the salad).
 * 12) Gently mix together and serve immediately.

Nutritional information
Per serving (89 g-wt.):
 * 180 calories (150 from fat) | 17g total fat | 3.5g saturated fat | 1g dietary fiber | 4g protein | 4g carbohydrate | 5mg cholesterol | 40mg sodium