Thursday Market Chef Demonstration

spinach and strawberry salad with reduced balsamic vinegar dressing

Dressing:

2/3 cup balsamic vinegar
2 Tbs. honey
1/2 tsp. minced garlic
4-6 strawberries, mashed
juice of 1 lemon
1/2 cup vegetable oil
salt & pepper

Put the vinegar and honey in a heavy non-reactive saucepan. Cook over medium heat for about 10 minutes until the liquid has reduced and has thickened to more of a syrup. Let cool in the refrigerator. When cooled, add garlic, strawberries, lemon juice, oil , salt & pepper to taste, and whisk together.

Salad:

2 -3 cups washed spinach
1 1/2 cup sliced strawberries
1/3 cup chopped basil leaves
1 peeled & diced cucumber
1/3 cup chopped red onions or scallions
1/2 cup chopped or sliced almonds or walnuts

Toss salad ingredients with dressing. serve

You may also add 1/2 – 3/4 cup goats, feta, or queso fresco cheese for a more hearty main dish.
other vegetable options to add would be celery, avocado or tomatoes
A tsp. of poppy seeds or sesame seeds are also nice sprinkled on top

Thursday Market
Thursday mornings from 8:30 a.m. to noon near the back of Coddingtown, not far from J. C. Penney’s back door.