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I love the combination of the sweet strawberries with the salty, flavorful feta and fresh, crunchy greens in these two salads.

SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS

Tuscan Salad

CANDIED PECANS

1 cup pecan pieces

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup almond milk

1 teaspoon vanilla extract

shake of cayenne pepper

Heat oven to 350F. Spread nuts in a single layer on a baking sheet. Roast for 8 to 10 minutes or until done. Stir together sugar, cinnamon, salt and almond milk in a medium saucepan. Cook over medium-high heat for 8 minutes or until the mixture reaches the soft ball stage, 236 degrees. Remove from heat and stir in vanilla. Add pecans to sugar syrup and stir to coat well. Spoon nuts onto waxed paper and immediately separate nuts with a fork and let cool.

PICKLED STRAWBERRIES

1 cup strawberries

1/2 cup balsamic vinegar

1/2 cup sugar

1/2 cup water

Rinse strawberries and trim off leaves. Cut in half. In a small saucepan, combine the vinegar, sugar and water. Mix well so everything is dissolved and pour over the strawberries. Marinate for an hour.

AVOCADO DRESSING

1 avocado

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon agave nectar

shake of cayenne pepper

Combine all ingredients in a food processor and process until smooth.

Place salad greens on a plate, top with strawberries, candied pecans, pickled strawberries and feta cheese. Drizzle with dressing.

Enjoy!

Recipe adapted from The Hive

www.thehivebentonville.com/menu/

STRAWBERRY LENTIL SALAD

strawberry lentil salad

4 teaspoons white balsamic vinegar

4 teaspoons olive oil

juice from half an orange

1 teaspoon Dijon mustard

salt

freshly ground black pepper

2 cups baby lettuce

4 strawberries, sliced

3/4 cup cooked lentils

2 tablespoons crumbled feta

To make dressing, whisk together vinegar, oil, orange juice and mustard in a small bowl, season generously with salt and pepper.

In a medium bowl, toss lettuce with 2 teaspoons of the dressing, divide between two plates. Add lentils to the remaining dressing and toss well, top arugula with lentils and strawberries. Sprinkle with feta and serve.

Enjoy!

Recipe adapted from Shape Magazine, May 2015

www.shape.com/

 

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