Friday, June 13, 2014
The local farmers market is a big deal on Sundays. Fourth street is closed down next to the town Commons area. Here is where all the action is. The locals and tourist alike check out the vegetables, plants, jams and jellies, pottery and other assorted things. This last week I picked up some freshly picked spinach and the sweetest most delicious little strawberries, they were like candy.
As usual I did not have much of a plan, but knew I had to come up with something pretty quick as the shelf life on the berries is pretty small. The most obvious choice at the time was this spinach salad. I added some cut-up chunks of avocado and some sliced almonds and finished with my white balsamic dressing. Everything on it's own was so fresh and delicious that I decided to keep the ingredient list simple. Here you have it; a nice light salad that is bursting with flavor.
1 bunch spinach (washed and spun)
1 basket strawberries (halved)
1 medium avocado (cut into chunks)
1/4 cup sliced almonds
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1/2 teaspoon honey
1/8 teaspoon dried mustard
1 small pinch of salt
In a large serving bowl add the spinach and top with strawberries and avocado. In a small jar with a lid combine all dressing ingredients, shake well. Taste, add more salt if necessary. Drizzle the salad with the dressing; add the almonds and mix well.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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