Spinach Berry Salad
strawberries, raspberries, blackberries, blueberries or a combination of berries
poppy seed dressing
For the salad- toss the spinach with the berries. You can totally adjust the amounts to your taste.
To caramelize the nuts:
2 cups whatever nut(s) you prefer. I will be using almonds, pecans and cashews.
1/4 c water
1/4 c turbinado (unrefined sugar)
1 1/2 T honey
Prep a cookie sheet with foil and spray with olive oil cooking spray to prevent sticking.
Heat oven to 350°
In saucepan bring turbinado, honey and water to a boil over medium-high heat. Stir until sugar is dissolved. Remove from heat.
Add nuts and stir to coat.
Transfer nuts to the foil lined pan with a slotted spoon. Discard the rest of the syrup.
Roast in oven, stirring occasionally, until golden brown. (About 10-12 minutes) Watch them so they don't burn!
Remove from oven, allow to cool completely.
Poppy seed Dressing (This is adjusted from Green Smoothie Girl's recipe)
1/2 C extra virgin olive oil
1/4 C white wine vinegar
1/4 C honey
1/4 tsp paprika
1 T poppy seeds
2-3 T pureed strawberries or raspberries (or about 3-4 big strawberries)
I throw all of it except the poppy seeds in a blender and puree it. Then just quickly pulse the poppy seeds in.