A few years ago I entered this unusual Baby Greens and Spinach Salad with Strawberry Dressing and Spiced Almonds in a local radio cooking contest for which the featured ingredient was almonds -- and I was one of the winners. You need sweet, dead ripe strawberries to make this. Since the time I developed the recipe I have used the dressing far more than I have used the almonds. All together, though, yumm yumm. Use organic strawberries because I care about your health.Mixed Baby Greens with Strawberry Dressing and Spiced Almonds
Serves 4-6
This makes one very large salad. You an always use less greens and keep some of the dressing to use in the next day or two. You can use pecans or walnuts if you prefer them.
2 pint baskets strawberries, quartered, reserve 3/4 cup of them
3 tablespoons raspberry, champagne or rice vinegar
1 teaspoon agave syrup or Sucanat
2 teaspoons canola or olive oil (optional)
¼ teaspoon salt
1/8 teaspoon pepper
1/3 cup sliced or slivered almonds
1 teaspoon canola oil
1 tablespoon Sucanat or brown sugar
sprinkle of cayenne pepper
½ teaspoon ground cumin
6 cups mixed baby greens
6 cups baby spinach
2 tablespoons thinly sliced shallots or spring onion
Combine 1 ½ cups of strawberries, the vinegar, agave or Sucanat, olive oil, salt and pepper in a blender or small food processor. Blend until smooth. Chill until ready to serve.
In a medium saute pan, heat the oil and add the almonds over medium heat. After 2-3 minutes, when the almonds smell toasty, add the Sucanat and stir to coat the almonds. Sprinkle with a pinch of cayenne and the cumin. Remove the spiced nuts from the pan to some parchment or wax paper and let cool.
Combine the greens, spinach and shallots. Toss gently. Mix in the dressing and toss. Garnish with the reserved strawberries and almonds.
1 teaspoon agave syrup or Sucanat
¼ teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
1 tablespoon Sucanat or brown sugar
sprinkle of cayenne pepper
½ teaspoon ground cumin
6 cups mixed baby greens
6 cups baby spinach
2 tablespoons thinly sliced shallots or spring onion
Combine 1 ½ cups of strawberries, the vinegar, agave or Sucanat, olive oil, salt and pepper in a blender or small food processor. Blend until smooth. Chill until ready to serve.
In a medium saute pan, heat the oil and add the almonds over medium heat. After 2-3 minutes, when the almonds smell toasty, add the Sucanat and stir to coat the almonds. Sprinkle with a pinch of cayenne and the cumin. Remove the spiced nuts from the pan to some parchment or wax paper and let cool.
Combine the greens, spinach and shallots. Toss gently. Mix in the dressing and toss. Garnish with the reserved strawberries and almonds.