I
cannot believe that this weekend is Labor Day.
Where did the summer go?! Labor
Day is always a rather bittersweet holiday.
It marks the unofficial end-of-summer and each warm day has to be
savored because you know that cool weather is fast approaching. The kids are back in school and Sunday
afternoons are devoted to watching the Detroit Lions on TV. When I came across this recipe I knew it
would be the perfect dish to celebrate the last flavors of summer. The sweetness of roasted raspberries with creamy
brie cheese and the tang of balsamic vinaigrette is the best way to say
farewell to summer.
Roasted Raspberry and
Brie Salad
1
cup fresh raspberries
Nonfat
cooking spray
Sugar
Salt
and pepper
2
cups fresh baby spinach
2
ounces light Brie cheese, cut into bite-size pieces
Preheat
oven to 400 degrees. Line a baking sheet
with aluminum foil. Spread the raspberries
in a single layer on the baking sheet.
Spray with cooking spray and sprinkle with sugar. Season lightly with salt and pepper. Bake until slightly softened, about 10
minutes. Remove from oven and let cool
slightly.
Add
baby spinach to plate. Top with pieces
of brie cheese and the raspberries. Top
with the balsamic vinaigrette.
Serves
one.
Weight
Watchers PointsPlus = 6 points
Balsamic Vinaigrette
1
tablespoon virgin olive oil
1
tablespoon balsamic vinaigrette
Dash
of garlic powder
Dash
of dried oregano
1/8
teaspoon Dijon mustard
Pinch
each of salt and pepper
Whisk
all ingredients in a small bowl. Pour
over salad.
Adapted from Annie's Eats
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