• David Locke

Spinach Salad with Balsamic Strawberries and Hot Maple Cashew Brittle

Looking for a low carb salad that not the same old iceberg and thousand island? I always am!

During my COVID quarantine I was looking for a salad to bring some summer to my winter Sunday brunch. I didn’t have many ingredients at hand but I had strawberries, spinach and some nuts in the pantry. You are what you eat so I always have nuts, tee hee!


Method


Wash and thinly slice strawberries.


Macerate, for 5-10 minutes, strawberries in several tablespoons of mission fig balsamic vinegar and just a bit of sugar and fresh cracked pepper.


In a small non-stick sauté pan heat a teaspoon of butter on high. Add a quarter cup of cashews, immediately toss in a tablespoon maple syrup with a sprinkling salt and a crack of black pepper and a scant amount of red pepper flake. The mixture will foam. Once the nuts begin to brown and the liquid begins to evaporate remove from heat, and placed on a cold plate to solidify. Then, break up the nuts and add them to the salad.


Assemble the salad by placing washed and dried baby spinach in a cold bowl. Spoon over the strawberries with a spoon and place the broken cashew pieces on top. Add additional balsamic from the macerated strawberries as additional dressing and if you wish. Enjoy!



51 views0 comments

Recent Posts

See All