Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I'm cooking with lemon verbena and berries as much as I can before the season is over. A simple, basic and light vinaigrette will work: oil (olive, grape seed, walnut, etc.), vinegar (white balsamic, champagne, fruit), salt and cracked black pepper. Use any easy candied nut recipe of your choice. CG Original. Ingredients:
4 cups loosely packed baby spinach or 4 cups mixed greens, cleaned, rinsed and spun dried |
1/2 cup strawberry, hulled, cleaned and sliced |
2 purple scallions, thinly sliced (standard green scallions ok) |
6 -8 lemon verbena leaves, to taste, cut into ribbons |
1/4 cup candied walnuts (almonds, walnuts or pecans) |
Directions:
1. Prepare the candied nuts and set aside to cool.
2. SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
3. Divide and arrange on two salad plates.
4. Garnish with the candied nuts and a few lemon verbena leaves.
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