Strawberry and greens summer salad
Prep Time
Cooking Mode
6 sorrel leaves
10 strawberries
1 avocado, diced
375 mL (1 ½ cup) cup bean sprouts
1000 mL (4 cup) cup baby spinach leaves
1000 mL (4 cup) cup torn leaf lettuce
80 mL (⅓ cup) cup slivered almonds
To taste salt and pepper
15 mL (1 tbsp.) tbsp. honey
15 mL (1 tbsp.) tbsp. Compliments orange juice
15 mL (1 tbsp.) tbsp. sherry vinegar
45 mL (3 tbsp.) tbsp. Compliments canola oil
6 sorrel leaves
10 strawberries
1 avocado, diced
375 mL (1 ½ cup) cup bean sprouts
1000 mL (4 cup) cup baby spinach leaves
1000 mL (4 cup) cup torn leaf lettuce
80 mL (⅓ cup) cup slivered almonds
To taste salt and pepper
15 mL (1 tbsp.) tbsp. honey
15 mL (1 tbsp.) tbsp. Compliments orange juice
15 mL (1 tbsp.) tbsp. sherry vinegar
45 mL (3 tbsp.) tbsp. Compliments canola oil
Directions
1Combine first five ingredients to prepare a vinaigrette. Reserve. Preheat oven to 180°C (350°F).
2Spread slivered almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden-brown.
3Combine lettuce, spinach, sorrel, strawberries, avocado and bean sprouts in a large serving bowl.
4Sprinkle toasted slivered almonds on top. Pour on vinaigrette and toss gently to combine. Serve immediately.
5Turn the salad into a meal by adding a few grilled scallops and serving with a roll and a glass of milk.
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Personal Note
Personal Note