Strawberry Salad with Picaringa™ vinagrette
Yield: 4 servings
The flavor combination of strawberry and Picaringa™ is so unexpected and satisfying at the same time that it may just become a dinner salad staple in your home.
INGREDIENTS:
For the salad:
- 4 cups baby spinach
- 1⁄3 – ½ cups candied or toasted nuts
- 1 – 1½ cups strawberries, diced
- Crumbled goat cheese to taste
For the dressing:
- 3 tablespoons fresh thyme leaves, or 1 tablespoon dried
- ¾ cup olive oil
- 4 tablespoons red-wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons Picaringa™ chilito seasoning
- 1 teaspoon salt to taste
- 2 tablespoons honey
- 1 clove garlic, peeled and slightly crushed
- ¾ teaspoon freshly ground black pepper
Picaringa™ Vinagrette
PREPARATION:
Toss lettuce, almonds, and strawberries in a large bowl. To make the dressing, combine ingredients except olive oil, whisk and slowly add the olive oil to emulsify. Toss desired amount with salad, leftover dressing will keep in the fridge for two weeks or more. Make sure to have some Picaringa™ chilito seasoning handy for extra sprinkling!
