Easter Sunday was GORGEOUS here in Boise. Sunny, seventy-five degrees and no wind, the kids were outside all day while I soaked up some much needed vitamin D. I'm praying this weather sticks.
My husband’s family is in town so I wanted to make them my favorite salad with homemade dressing. Everyone loved it, (duh?!) so I wanted to share it with you! My husband’s grandma loved it so much she is going to make it for her Bunco ladies.
My husband grilled some organic chicken breasts and diced them up over his salad. I'm thinking of doing the same with some salmon tonight! Get creative and feel free to modify ingredients to suit your taste buds.
Strawberry Avocado Spinach Salad
5-6 cups baby spinach
1/2 red onion diced
1/2 container strawberries diced
1/4 cup feta
1 avocado diced
1/4 cup candied walnuts (recipe below)
strawberry balsamic dressing (recipe below)
1 tablespoon coconut oil
1 cup walnuts
3 tablespoons agave
1 teaspoon cinnamon
1 teaspoon vanilla
Add all liquid ingredients to a frying pan
Add nuts and stir; sprinkle spices and toss to coat evenly.
Cook for 5 minutes, stirring constantly.
Pour onto a sheet of aluminum foil. Separate candied nuts before or after they harden.
Lemon Berry Balsamic Vinaigrette
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup raw honey
2-3 cloves garlic
juice of 1/2 lemon
1/2 cup frozen berries (I use a blend of raspberry, strawberry and cherry)
salt and pepper to taste
Mix all ingredients in a vitamix or blender. Spoon over salad. Keep refrigerated.
**Take out of fridge about 1/2 hour before serving. The olive oil causes the dressing to harden