Post by marlaoh on May 15, 2003 5:27:37 GMT -6
Baby Spinach, Carmelized Walnut and Strawberry Salad
Presented by Marguerite Henderson
"This light, seasonal salad uses spring strawberries."
Salad:
10 oz. pkg. baby spinach leaves
½ red onion, thinly sliced
1 pint fresh strawberries, sliced
½ cup crumbled blue cheese
1 cup caramelized walnuts (see recipe below)
1 cucumber, peeled, cored and thinly sliced
Dressing:
¼ cup rice wine vinegar
1 tsp. sugar
1 shallot, finely chopped
¼ cup chopped parsley
1 tsp. salt
¼ tsp. white pepper
¾ cup canola oil
Place all ingredients for salad in bowl.
Whisk first 6 ingredients for dressing in bowl and gradually whisk in the oil. Pour over salad just before serving.
For caramelized walnuts:
1 cup whole walnuts, pecans, or almonds
¼ cup sugar
½ tsp. cinnamon
Combine all ingredients in a non-stick 8” skillet and heat on medium just until sugar begins to melt. Remove from heat, stir well; cool and sprinkle on salad.
Presented by Marguerite Henderson
"This light, seasonal salad uses spring strawberries."
Salad:
10 oz. pkg. baby spinach leaves
½ red onion, thinly sliced
1 pint fresh strawberries, sliced
½ cup crumbled blue cheese
1 cup caramelized walnuts (see recipe below)
1 cucumber, peeled, cored and thinly sliced
Dressing:
¼ cup rice wine vinegar
1 tsp. sugar
1 shallot, finely chopped
¼ cup chopped parsley
1 tsp. salt
¼ tsp. white pepper
¾ cup canola oil
Place all ingredients for salad in bowl.
Whisk first 6 ingredients for dressing in bowl and gradually whisk in the oil. Pour over salad just before serving.
For caramelized walnuts:
1 cup whole walnuts, pecans, or almonds
¼ cup sugar
½ tsp. cinnamon
Combine all ingredients in a non-stick 8” skillet and heat on medium just until sugar begins to melt. Remove from heat, stir well; cool and sprinkle on salad.