1 cup strawberries, rinsed, hulled and sliced
1 tablespoon balsamic vinegar
¾ teaspoon freshly ground pepper
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons almond oil or canola oil
Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth. Makes about 3/4 cup. Stored in a covered container for up to 2 days.
(from www.eatingwell.com)
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
SPINACH STRAWBERRY SALAD
Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Serves 4.
(From Asparagus to Zucchini by MACSAC)
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Serves 4.
(From Asparagus to Zucchini by MACSAC)
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