In The Kitchen
Spring into Salad
THE JEWISH HOME
APRIL 16, 2015
192 02
Avocado Strawberry Spinach Salad with Poppyseed Dressing Ingredients Salad 6 cups fresh baby spinach 1 pint strawberries, hulled and sliced 1 avocado, diced 4 ounces crumbled kosher blue cheese ¼ cup sliced almonds, toasted Half a small red onion, thinly sliced Dressing ½ cup olive oil
3 Tbsp. apple cider vinegar 2 Tbsp. honey 1 Tbsp. poppy seeds Salt and pepper Directions Whisk all dressing ingredients together until combined. Toss all salad ingredients together with your desired amount of dressing until combined. Serve immediately.
Strawberry Quinoa Salad Ingredients 6 cups baby spinach 2 cups strawberries, halved 1 avocado, diced ½ cup cooked quinoa ¼ cup pecan halves ¼ cup crumbled feta cheese For the Vinaigrette: ¼ cup olive oil ¼ cup balsamic vinegar
2 cloves crushed garlic 2 teaspoons sugar, to taste Directions To make the vinaigrette: whisk olive oil, balsamic vinegar, garlic and sugar in small bowl. Set aside. To assemble the salad: place the spinach in a large bowl, top with strawberries, avocado, quinoa, pecans and cheese. Pour dressing over salad and toss gently to combine. Serve immediately. Continued on page 94