Recently, I took a chance and entered a recipe contest on one of my favorite Vegetarian Indian Cuisine Sites, Manjula's Kitchen.
This month's contest was for a vegetarian recipe Colorful springtime salad recipe with fruit.
|"In springtime, the only pretty ring time. Birds sing, hey ding. A-ding, a-ding. Sweet lovers love the spring..."|
I was so surprised and excited to find out this morning that I had been selected as the second place winner!
Here is my entry, I hope you all enjoy it.
Spring Spinach and Strawberry Salad with Mixed Berry Vinaigrette
Mixed Berry Vinaigrette - 8oz.
· ¾ cup of Mixed Fresh or Frozen Berries
· Approx. ¼ cup of juice from an 8oz. can of Pineapple chunks
· 2 tsp. Honey*
· 4 Tbsp. Balsamic Vinegar
· 6 Tbsp. Extra Virgin Olive Oil
Using a food processor puree the berries with the pineapple juice. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for a month.
*Vegan- Agave Nectar
Spring Spinach and Strawberry Salad –
· 8oz. can of Pineapple chunks
· 1 Large Carrot shredded
· 4 Handfuls of cleaned Baby Spinach Leaves
· 1/3 cup of Crumbled Blue Cheese*
· 1/3 cup Pine nuts
Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves.
Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving.
*Vegan- Blue Style Sheese