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Fresh
Spinach (or tender
garden lettuce) and
Strawberry Salad
From
the kitchen of Jo
Anne Leone
Serves
4 - 6
The baby spinach
and tender leafed
lettuce springing
from the early gardens
is just so delicious.
Both of these greens
seem to arrive at
the same time as our
mountain strawberries.
Combine the three
with pecans, bacon
and crumbled blue
cheese (optional)
and this wonderful
salad is a meal all
its own. Serve it
with cornbread crackers
or a toasted slice
of ciabatta bread.
Um- um -um!
4
- 6 Cups fresh Baby
Spinach (Rip
some of the leaves
up to add the oils
of the Spinach leaves
to the salad) or tear
tender young garden
lettuce.
1/2 cup
of your favorite
bottled Sweet Vidalia
Salad Dressing or
Poppy Seed Dressing
1
1/2 Cups of sliced
fresh strawberries (measure the berries
after they have been
sliced)
3/4
Cup of pecan halves (** Sweet Butter
Roasted recipe follows)
10
slices of cooked
bacon crumbled
3/4
cup of crumbled
blue cheese (optional)
salt and pepper
to taste
Just
before you are ready
to serve, toss greens,
1 cup of strawberries,
bacon, salt, and
pepper with the
dressing. Serve
on a large platter
or dish out into
individual salad
plates. Sprinkle
remaining strawberries,
pecans and (optional)
blue cheese on top
and serve immediately.
**
Sweet Butter Roasted
Pecans: Melt
1 1/2 tablespoons
of butter in a pan
and toss the pecans
in the butter. Remove
pecans from pan and
lay them flat on a
cookie sheet. Sprinkle
1 teaspoon of sugar
over them and bake
in an oven at 350
degrees for 8-12 minutes.
Cool and toss into
salad.
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