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SPINACH, WALNUT AND STRAWBERRY SALAD

Time: 20 minutes

Serves: 6

 

INGREDIENTS

 

2 1/2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons strawberry preserves

1/4 teaspoon sea salt

1 1/2 cups sliced strawberries

1 (5-oz.) package baby spinach

1/2 cup coarsely chopped California walnuts, toasted*

1/3 cup crumbled feta cheese

 

PREPARATION

 

  1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
  2. Add strawberries and toss lightly. Place spinach in a bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

 

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool.

For more recipes and tips visit, walnuts.org

REAL FRUIT. REAL EASY.

Top it your way 

Ice cream, cheesecake, pancakes, oatmeal, yogurt, parfaits, smoothies and so much more!

Toppers available in: Apple, Cherry, Blueberry, Peach and Strawberry

For quick and easy recipes, please visit luckyleaf.com