Thomas Fraker
Tropical Spinach Salad with Strawberry Balsamic Vinaigrette
Category
Salad
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
-
½ Dried Trinidad Scorpion Peppers – stem and seeds removed and re-hydrated
-
1 cup organic strawberries – hulled
-
1 tablespoons balsamic vinegar
-
1 ½ teaspoon brown sugar
-
Kosher salt and freshly ground pepper – to taste
-
8 cups organic baby spinach – washed and dried
-
1 cup organic blueberries
-
1 cup organic strawberries – hulled and quartered
-
1 cup red walnuts – lightly toasted
-
½ cup bleu cheese – crumbled
For the vinaigrette
For the salad
Directions
For the Dressing
Place all of the vinaigrette ingredients in a blender and mix until smooth. Set aside.
For the Salad
In a large bowl, toss the spinach and the rest of the salad ingredients.
Add your desired amount of the vinaigrette and gently toss to mix.
Check seasonings and serve.
Filed in:
Balsamic,
Balsamic Vinegar,
Bleu Cheese,
Brown Sugar,
Dried Scorpion Peppers,
Dried Trinidad Scorpion Peppers,
Organic Blueberries,
Organic Spinach,
Organic Strawberries,
Red Walnuts,
Salad,
Tropical,
Vinaigrette
