Tropical Spinach Salad with Strawberry Balsamic Vinaigrette
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Salad
4-6 Servings
Chef Tom Fraker
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
Place all of the vinaigrette ingredients in a blender and mix until smooth. Set aside.
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. Makes about 4-6 servings.
