| |
|
| |
Recipes
Strawberry Spinach Salad
(Print Recipe) (E-mail Recipe)
Make this light yet rich salad when strawberries are at their peak. For a few variations, almonds may be substituted for pecans and gorgonzola adds a creamy element to the salad.
Serves 6-8
Ingredients:
1 large bag spinach, washed and patted dry
1 cup toasted pecans (instructions below)
4 oz good blue cheese
1 pint strawberries, sliced
Dressing:
1/3 cup Olive & Well Meyer Lemon olive oil
1/3 cup Olive & Well Cabernet wine vinegar
1/8 tsp salt
Four grinds of pepper mill or ¼ tsp pepper
Toast pecans in a small skillet over medium heat stirring occasionally, for approximately 5 minutes. Remove and spread out on a paper towel to cool. In a large bowl, combine the rest of the salad ingredients except dressing. To prepare dressing, add ingredients to a sealable jar or bowl. Shake until emulsified and pour over salad.
|
|
|
|
