Chris' Recipes

Bon Appetite!

Spinach & Strawberry Salad with Candied Walnuts

Written By: Chris - Sep• 13•12

Spinach is so good for you and is one of Bill’s favorites… I was inspired to make this salad because I had recently ordered it off a menu while dining out. The candied nuts are not that difficult to make and I hope you find my instructions pretty simple! This dish will serve two, but you can multiply it for as many guests as you have! I use Xylosweet, which is a perfect sugar substitute if you are trying to cut back on sugar. I pick it up at the local cooperative, but I also placed a link within the recipe where you can buy it on line. I often use Splenda, but find that the consistency of the Xylosweet is just like the real thing!

1/2 pound fresh Spinach
1/2 Pint (or as many as you desire) fresh Strawberries

Candied Walnuts:
1 Tablespoon Butter
3/4 Cup Walnut halves
1/2 Cup Xylosweet (or sugar)

1/3 Cup White Vinegar
1 teaspoon Dry Mustard
2 Tablespoons Xylosweet (or sugar)
dash of Salt
fresh ground pepper
1 Cup Vegetable Oil

Wash spinach & strawberries dry.  Remove stems from berries and cut in half and combine in a bowl.

To candy the nuts, melt butter in a skillet over medium heat.  Add walnuts and sugar and toss to combine and evenly coat.  Continue to cook over medium heat, stirring constantly until sugar melts around walnuts and has turned caramel in color.  Remove nuts and spread on a sheet of aluminum foil that has been sprayed with non stick spray trying not to overlap.  Cool completely and break up pieces as needed.

Prepare the dressing whisking ingredients except oil until well blended.  Slowly add oil in a steady stream whisking until completely blended.  Pour dressing over salad tossing gently.  Sprinkle with nuts and serve immediately.


~ Chris



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