Strawberry Spinach Salad with Hazelnuts, Fennel and Balsamic-Sesame Dressing
Serves: 4 to 6
Ingredients
PreparationIngredients
- 4 cups organic baby spinach leaves Add to list
- 1 1/2 cups sliced organic strawberries Add to list
- 1/4 cup chopped toasted hazelnuts Add to list
- 1/4 cup thinly sliced fennel Add to list
- Balsamic-Sesame Dressing Add to list
Preparation
Toss the spinach with the strawberries, hazelnuts and fennel. Drizzle with the dressing, toss lightly and serve immediately.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired April 27, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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