Tuesday, April 10, 2012

My sister's Berry and Spinach Salad

Berry Spinach Salad

I've always said cooking runs in families, this week, I have a fish my mom prepares, and an amazing vegan carrot cake made by my cousin, but today, it's my sister's berry and spinach salad. She has a great palate, she can usually pick up things others can't in food, and if she has something in a restaurant, she can recreate it. That's what this is here, a salad she had at a restaurant near her work in downtown LA.

Berry and Spinach Salad
Raspberry Dressing
1/4 cup olive oil
1/8 cup balsamic
1 tbsp raspberry jam
1 tsp garlic powder
1 tsp oregano
salt
pepper

Salad
1 sm pkg raspberry
1 sm pkg blackberry
1 sm pkg blueberry
1/2 pkg strawberry, sliced in half
1 bag spinach
1/2 cup pecans
2 tbsp maple syrup
1/2 cup feta (you can use goat cheese)

Raspberry dressing
Mix dressing ingredients together, set aside
Berry Salad
Wash berries and spinach, place in a serving bowl
Candied Pecans
Place pecans on a piece of foil, slightly fold up edges to prevent spills, top with a little maple syrup and toast in toaster oven until you can smell pecans, around 5 minutes, remove from the oven.

Candied Pecans
Wait til it cools add, to the salad, along with feta.
Top with dressing and serve.
We didn't top it with feta, for the sake of my vegan cousin, but served it alongside.




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