STRAWBERRY SPINACH SALAD
Ingredients:
| 4 cups | Medium Chiffonade Organic Baby Spinach, measure after you chiffonade it |
| 12 | Small Fresh Organic Mint Leaves, chiffonade fine |
| 2 cups | Fresh Organic Blackberries |
| 2 tsp | Meyer Lemon Juice |
| 8– 10 | Large Ripe Organic Strawberries |
| ½ cup | Fresh Organic Pea Pod Shoots |
| 8 | Raw Organic Pecan Halves |
Directions:
In a medium bowl, mix the spinach and mint together well. In a food processor, puree the blackberries and lemon juice. Gently toss the spinach mixture with this puree and set aside, this is your dressed spinach mix. Cut the tops off the strawberries and stand on the cut side. Now evenly cut the tops again to make all of the strawberries the same height. Cut the strawberries into thin slices(1/8 inch thick) from the top to bottom (full height) and set aside. Wash and spin dry the shoots, cut off the stems so they are approximately the same length of the height of the strawberry slices.
TO DISPLAY LIKE THE PHOTO ABOVE : Use a small glass or measuring cup and measure out 1 cup of the dressed spinach mix. Gently flip the glass on the center of the serving plates to pile this mix standing up. Stand one strawberry slice up on its cut side against this pile. Repeat with other strawberry slices slightly off set to complete the circle around the spinach mix. Repeat with all of the dishes. Now stick 1/4 of pea pod shoots in between the strawberries and the spinach mix on each dish as shown above. Garnish each dish with 2 fresh micro-planed or zested pecan halves on each. Serve and enjoy.
Source: Better Recipes
Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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