SANDRA'S STRAWBERRY SPINACH SALAD with CACAO NIBS and GINGER BALSAMIC VINAIGRETTE
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| This is a tremendous salad as all the flavors of these ingredients make for a spectacular sensation... |
Prep: 5 Mins.
+ 30 Mins. for Vinaigrette
flavors to meld
Posted by Sandra
INGREDIENTS
***Salad:
8 ozs. baby spinach1 cup strawberries, sliced
½ cup glazed pecans, chopped
2 tablespoons organic cacao nibs
2 ozs. parmigiano-reggiano cheese, shaved
***Vinaigrette: (Yields about 1/3 cup (best served cold)
2 tablespoons balsamic vinegar2 teaspoons dark brown sugar
½ teaspoon finely chopped organic crystallized ginger
pinch of organic fine Pink Himalayan salt
pinch of organic white pepper
pinch of organic dried basil
pinch of organic dried oregano
¼ cup organic extra virgin olive oil
METHOD
In a glass pint jar (with a lid and ring), add all the vinaigrette ingredients. Place lid and ring on top of jar and tightly secure, then vigorously shake for 1 minute, and place jar in refrigerator for 30 minutes for flavors to meld.
Once vinaigrette flavors meld, toss the spinach with the sliced strawberries, and a light drizzle of vinaigrette (do not over-dress please), then distribute equally amongst 4 salad plates; topping each with parmesan reggiano cheese shavings, glazed pecans, and cacao nibs. - Enjoy!
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Tip: When storing remaining jarred vinaigrette in the refrigerator, shake well before using later on.
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