Strawberry Spinach Salad with Sesame Spiced Pecans and Honey Ginger Vinaigrette
Serves: 4
This ever-popular salad gets a bit of a face-lift with the addition of crunchy pecans and a sweet-tart dressing with fresh ginger and sesame seeds. Delicious and so beautiful!
Ingredients
PreparationIngredients
Strawberry Spinach Salad
- 4 cups organic baby spinach leaves Add to list
- 1 1/2 cups sliced organic strawberries Add to list
- 1/2 small organic red onion, thinly sliced Add to list
Sesame Spiced Pecans
- 1/2 cup organic pecans Add to list
- 2 tablespoons melted butter Add to list
- 2 tablespoons brown sugar Add to list
- Pinch of cayenne pepper Add to list
- Sea salt to taste Add to list
- 1 tablespoon sesame seeds Add to list
Honey Ginger Vinaigrette
- 1/4 cup red wine vinegar (you may substitute raspberry or sherry wine vinegar) Add to list
- 1 tablespoon honey Add to list
- 1 teaspoon freshly minced ginger Add to list
- 1 tablespoon Thai sweet chili sauce (PCC sells Thai Kitchen brand in the Asian condiments section) Add to list
- 1 tablespoon toasted sesame seeds Add to list
- Salt and freshly ground pepper to taste Add to list
- 1/2 cup extra virgin olive oil Add to list
Preparation
Toss the spinach with the strawberries, pecans and red onion rings. Drizzle with the dressing, toss lightly and serve immediately.
Note: On the show we garnished the salad with lemon slices and fresh lavender blossoms for a summery look!
Sesame Spiced Pecans
Preheat your oven to 350° F. Place the pecans in a mixing bowl. Combine the butter, brown sugar, cayenne, sea salt and sesame seeds, and pour over the pecans. Toss to coat well. Line a baking sheet with parchment paper and spread the pecans out in a single layer. Roast in the oven for about 15 minutes, stirring them occasionally.
Honey Ginger Vinaigrette
Combine all of the ingredients except the oil in a bowl. Pour the oil in a thin stream into the vinegar mixture, mixing it with a wire whisk, until well blended.
Recipe by , PCC Chef
Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show aired on June 21, 2008
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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