Tuesday, June 18 2013, 11:48 AM MDT
Strawberry Spinach Salad With Candied Walnuts
As Aired On July 10, 2012
Recipe Courtesy of Chef Bryan Woolley
4 cups strawberries, cleaned, hulled, and chopped
3 cups wash and trimmed spinach
½ cup diced red onion
1 cup chopped mushrooms
1 bell pepper chopped
1/4 cup sugar
1 tbsp water
1/4 tsp cayenne pepper
1.) Place the strawberries, spinach, red onion, mushrooms, and bell pepper in a large salad bowl with enough room to toss.
2.) Heat a sugar, water, and cayenne pepper in a saute pan and bring to a boil. Add the walnut and stir to coat with sugar.
3.) If the sugar recrystallizes, simply keep cooking it until it melts again. Remove the walnuts and place them on a sheet of aluminum foil that has been sprayed with vegetable spray. Allow them to cool and add them to your salad.
4.) Just before serving the salad, add enough of the dressing to lightly coat the salad. Serve and Enjoy!
Balsamic Herbed Dressing Ingredients:
¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 tbsp Italian Herb Blend
1 tbsp Dijon mustard
1 tsp sugar
2 tsp freshly cracked pepper
1 tsp salt
1.) To make the dressing, place the dressing ingredients into a pint size glass jar that has a sealable lid. I like to use a Mason Jar.
2.) Place a lid on the jar and shake ingredients together to mix. Set aside until ready to use.
(Copyright 2012 Sinclair Broadcasting Group.)