Recipe by Chef Tom Fraker
Tropical Spinach Salad with Strawberry Balsamic Vinaigrette
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Category
Salad
Servings
4-6 Servings
Author:
Chef Tom Fraker
Ingredients
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½ Dried Trinidad Scorpion Peppers – stem and seeds removed and re-hydrated
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1 cup Organic Strawberries – hulled
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1 tablespoons Balsamic Vinegar
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1 ½ teaspoon Brown Sugar
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Kosher Salt and Freshly Ground Pepper – to taste
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8 cups Organic Baby Spinach – washed and dried
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1 cup Organic Blueberries
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1 cup Organic Strawberries – hulled and quartered
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1 cup Red Walnuts – lightly toasted
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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. Makes about 4-6 servings.
Filed in:
Bleu Cheese,
Dried Trinidad Scorpion Peppers,
Organic Blueberries,
Organic Spinach,
Organic Strawberries,
Salad,
Vinaigrette
