Posts Tagged ‘spinach salad’

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So Many Things To Do With Strawberries

May 10, 2017

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing

DRESSING

  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt

SALAD

  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Spinach Salad With The Works

October 22, 2015

A classic time-honored salad that is just the thing for picnics and tailgate parties! Enjoy and… Go Royals!

Spinach SaladRuthie’s Spinach Salad

DRESSING

  • 1 cup salad oil
  • ½ cup sugar
  • ½ cup red wine vinegar
  • 3 to 4 cloves garlic, fresh, peeled, finely minced
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

SALAD

  • 8 cups spinach, fresh, stems removed, thoroughly washed, dried
  • 1 cup dried cranberries (or dried cherries)
  • 4 ounces feta cheese, crumbled
  • 1 medium red onion, peeled, thinly sliced
  • 4 to 6 slices bacon, cooked, drained, crumbled
  • ½ cup almonds, toasted, slivered

For the dressing, in a container with a tight fitting lid add oil, sugar, vinegar, garlic, salt, paprika, black pepper, and cayenne pepper. Cover and shake well to mix well.  (Dressing may be made up to one week ahead of time and stored in refrigerator.)  Set aside.

To assemble salad, in a large salad bowl add spinach, cranberries, cheese, onions, bacon, and almonds.  Pour dressing over top and toss to combine. Serve immediately.  Makes 6 servings.

ECCKC Loves BaseballTC:

If you have extra spinach, try sautéing a little minced garlic in olive oil, then adding coarsely chopped spinach leaves.  Sauté just until leaves begin to be limp.  This makes a flavorful side dish with almost any main course entrée. 

 

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