Strawberry and Spinach Salad

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This is another recipe from my family cookbook, which also happens to be one of my favorite salads.

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Ingredients:

  • 1/2 cup strawberry preserves
  • 1/3 cup grape seed oil
  • 1/4 cup raspberry vinegar (strawberry is ideal, but it’s really difficult to find)
  • 1 bag of baby spinach
  • 1 pound of strawberries (halved and sliced)
  • 1 large shallot, thinly sliced (I don’t like shallots, so I leave them out
  • 1/2 cup shelled pistachios
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vinaigrette

In a small bowl, whisk together the strawberry preserves, grape seed oil and raspberry vinegar. Divide the spinach onto 4 serving plates, arrange the shallots and strawberries over the spinach. Drizzle the vinaigrette over the salads and sprinkle with pistachios.

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Chicken-Avacado Salad

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Ingredients:

  • chicken
  • cherry tomatoes
  • 1/2 avocado
  • spinach
  • pine nuts
  • balsamic vinegar

Directions:

  1. Cut up the chicken and put it in a frying pan with a little oil. I seasoned it with pepper, salt, turmeric, garlic powder, chili powder, cajun seasoning and lime juice, but feel free to season it however you like.
  2. On a plate, put spinach, a few sliced cherry tomatoes and 1/2 an avocado
  3. Add the chicken.
  4. In the frying pan, toast the pine nuts and then put on salad
  5. Drizzle with balsamic vinegar and enjoy!