Strawberry & Spinach Salad

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Strawberries are coming into season, I love this salad, its easy and delicious.

I use this balsamic vinegar that we sell in one of our stores

I absolutely love this, its aged and sweet the best I ever had, and I like that the bottle is refillable.  You buy the bottle filled for $11.99, then when you are out you can refill it for $6.99, best deal in town if you ask me.
So for me I use it all the time, oh even on vanilla ice cream, with sliced strawberries…YUM!!!

Strawberry & Spinach Salad

1 pkg. candied pecans (in nut aisle)

8 cups baby spinach, rinsed and dried, set aside
1 pound container strawberries, rinsed, hulled, cut into quarters, set aside

Vinaigrette:
In a small bowl add
¼ cup good-quality aged balsamic vinegar
2 tbsp. honey or maple syrup
2 tbsp. lemon juice
¼ tsp. salt and pepper, add more to taste
whisk in ¼ cup extra virgin olive oil to emulsify

In a large bowl add spinach, strawberries and ½-3/4 cup of the vinaigrette, toss to combine.  Turn out on to a large serving plate arranging strawberries all round.  Top with glazed pecans. Pour remaining vinaigrette in a container, in case any one would want more.

You can serve this as the main entree or as a side with a frittata or quiche  Frittata recipe to come on Monday.

Have a great weekend!!

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Shrimp and Avocado with Mango Vinaigrette

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Mango Vinaigrette

3 tbsp. mango nectar
3 tbsp. Extra Virgin Olive Oil
2 tsp. sugar
1/4 tsp. ground black pepper
pinch of salt
1/2 tsp. red pepper flakes (optional)
Add above ingredients to a blender or in a bowl and use a stick blender to emulsify. Set to the side.

2 mango’s, seeded and cubed
1 pound cooked med shrimp, peeled and tails off
2 avocados, cubed
2 tbsp. fresh cilantro, chopped
2 green onions, sliced

In a large bowl add shrimp, mangoes, avocados and cilantro, fold just to combine then add vinaigrette to coat.

Can be served in martini glasses for an appetizer, or over a bed of romaine lettuce.