Wednesday, 23 January 2013
For the Love of Cooking.
We had friends over for dinner and for the main dish my friend and I served this pasta. I looked through the refrigerator to see what I could use to make a salad. I found spinach, romaine, strawberries, feta, and pomegranate seeds. Instead of croutons or pine nuts, which I usually use in salads, I decided to grab some pecans from the pantry and toast them with a little sugar and cardamon to give them a lightly sweet taste.
I tossed all of the ingredients together with a Balsamic Dijon Vinaigrette. The salad was a big hit with the adults and the kids. The crunchy nuts combined with the sweet strawberries and the salty and creamy feta was amazing. We all especially loved the pop the pomegranate seeds gave to this delicious and beautiful salad.
1/2 cup of pecan pieces
1 tsp of white sugar
Pinch of cardamon
3 cups of baby spinach
2 cups of romaine lettuce, chopped
1 cup of sliced strawberries
2-3 tbsp feta cheese
2-3 tbsp pomegranate seeds
Balsamic Dijon Vinaigrette (see recipe link above)
Make the Balsamic Dijon Vinaigrette then set aside.
Heat a small skillet over medium low heat. Add the pecan pieces, sugar, and cardamon. Stir often until the sugar caramelizes and sticks to the pecans and the pecans are toasted. Remove from the heat and let cool.
Combine the spinach and romaine lettuce to a large serving bowl. Top with sliced strawberries, cooled pecans, feta cheese, and pomegranate seeds. Toss with the vinaigrette and serve immediately. Enjoy!