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recipe from SPINNERSTOWN

HOTEL

STRAWBERRY FIELDS SALAD

SERVES 4

INGREDIENTS

DIRECTIONS

16 oz. spring mix

Toss spring mix with pink lemonade vinaigrette. Garnish with almonds, goat cheese, and strawberries.

8 fl. oz. pink lemonade vinaigrette (below) 4 oz. toasted sliced almonds 8 oz. goat cheese, crumbled 15 large strawberries, sliced PINK LEMONADE VINAIGRETTE:

For the vinaigrette: Combine all ingredients except for oil in a blender. Blend until smooth. Slowly pour canola oil into the mixture until emulsified. Adjust seasoning with salt.

4 large strawberries 6 lemons, zest of 2, all juiced 1/4 cup white balsamic vinegar 1/4 cup sugar 3 cups canola oil Pinch of salt

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Good Taste 2019 Summer/Fall 2019  

Good Taste 2019 Summer/Fall 2019  

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