Looking for a low carb salad that not the same old iceberg and thousand island? I always am!
During my COVID quarantine I was looking for a salad to bring some summer to my winter Sunday brunch. I didn’t have many ingredients at hand but I had strawberries, spinach and some nuts in the pantry. You are what you eat so I always have nuts, tee hee!
Method
Wash and thinly slice strawberries.
Macerate, for 5-10 minutes, strawberries in several tablespoons of mission fig balsamic vinegar and just a bit of sugar and fresh cracked pepper.
In a small non-stick sauté pan heat a teaspoon of butter on high. Add a quarter cup of cashews, immediately toss in a tablespoon maple syrup with a sprinkling salt and a crack of black pepper and a scant amount of red pepper flake. The mixture will foam. Once the nuts begin to brown and the liquid begins to evaporate remove from heat, and placed on a cold plate to solidify. Then, break up the nuts and add them to the salad.
Assemble the salad by placing washed and dried baby spinach in a cold bowl. Spoon over the strawberries with a spoon and place the broken cashew pieces on top. Add additional balsamic from the macerated strawberries as additional dressing and if you wish. Enjoy!
