I’m not much for salads, which needs to be remedied. Consider this one a small step toward leafy lovin’:
-2 Tbsp. raspberry vinegar
-a dab of raspberry mustard (or a bit of rasp. jam mixed with dijon)
-splash of white/regular balsamic vinegar
-2 tsp. dried thyme (fresh would be even better, use more)
-salt & lots of fresh ground pepper
-shake of seasoned salt
-dash of paprika
-2 Tbsp. honey
-1/3 c. olive oil
-bunch of washed spinach
-1/2 cucumber, sliced
-1/2 carton (approx. 1/2 pound) of strawberries, hulled and sliced
-1 in. of feta cheese block, cubed, or about 1/3 c. feta crumbles
-1/2 c. raw sliced almonds.
-2 Tbsp. sugar
1. Candied almonds: in a skillet on high heat, combine the almonds and sugar. Just as the almonds are starting to color, add a couple teaspoons water and stir quickly to get the sugar to caramelize on the almonds. Don’t let them burn.
2. Whisk together the dressing.
3. Just before serving, toss the spinach with enough dressing to lightly coat. Toss gently with the remaining ingredients and enjoy.