STRAWBERRY SPINACH SALAD

Monday, January 30, 2017

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Ingredients

Quantity 

Baby spinach leaves

1 lb

Fresh strawberries - remove leaves and quarter

½ lb

Red onion - diced

½ onion

Chinese pecans

1 cup

Olive oil

¼ cup

Dijon mustard

3 tbsp

Salt and pepper

To taste

Frozen garlic cube

1 cube

White sugar

1 tsp

Apple cider vinegar

1/8 cup

1. In a large bowl combine the baby spinach leaves, strawberries and red onion.

2. Place the pecans into a Ziploc bag and using either the bottom of a frying pan or a heavy utensil, crush the pecans. You don't want them ground too fine. 

3. For the dressing - combine the olive oil, mustard, salt, pepper, garlic, sugar and vinegar in a bowl and mix until very creamy. You may want to use an immersion blender for this.

4. Right before serving - mix the pecans into the salad and add the dressing until everything is coated.

5. Note: feel free to substitute strawberries with other fruit such as peaches or plums. Just make sure the fruit is slightly under-ripe so that it doesn't get mushy once combined with the dressing.

Enjoy! 

 

Click here to print the recipe




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