Cub Kitchen - Season 2 - Episode 10 - Strawberry Spinach Salad

August 09, 2017

Cub Kitchen - Season 2 - Episode 10 - Strawberry Spinach Salad

Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe. 

 

Special Thanks to my friends at Bear Skn for sponsoring the show. Grab your Bamboo Boxer Briefs now. Super comfortable for working in the kitchen.

Also Rides Wax  Handmade Mustache Wax and Beard Care Products.

 

Season 2 Episode 9

Strawberry Spinach Salad.

 

Tools:

  • A Knife.
  • Cutting Board.
  • Variety of bowls
  • Spatula
  • Wisk
  • Measuring cup.
  • Measuring Spoons.
  • Non-Stick Skillet.
  • Stove
  • Small Sauce Pan.
  • Parchment Paper.
  • Cookie Sheet.

 

Ingredients:

Candied Pecans.

  • 1 Cup Pecans.
  • ½ Cup Brown Sugar.
  • ¼ tsp. Salt.
  • ¼ tsp. Ground Cinnamon.  
  • 1 Tbsp. Water.

The Dressing.

  • ½ cup Balsamic Vinegar.
  • 1 Tbsp Honey.
  • ½ Cup Olive Oil.
  • 1 Tbsp. Dijon Mustard.
  • Salt and Pepper to taste.

 

Salad

  • 10 oz. Spinach.
  • ¼ Red Onion Chopped.
  • 1 lbs or 1 Cup Sliced Strawberries.
  • Handful Cotija Cheese.

 

Cook time: 10-15 minutes.  

 

Directions

 

  1. Start with the candied pecans. In non stick skillet on medium heat. Stir with spatula and melt Brown sugar, salt, cinnamon, and water.  Heat for a couple of minutes until it begins to bubble. Add 1 cup of pecan halves. Stir pecans in and coat each with mixture. Let simmer stirring occasionally for another 3 minutes.  Remove from heat and spread out on parchment paper. Let cool for about 10 minutes or until shell hardens.
  2. For the dressing first you reduce the balsamic vinegar. In a small sauce pan bring the Balsamic Vinegar to a boil. Then reduce heat and simmer for another 3-4 minutes. Until it is reduced in half. In a small mixing bowl combine dressing ingredients balsamic reduction, honey, olive oil, mustard, salt and pepper, wisk together.
  3. In a bowl on a bed of spinach add chopped red onion, sliced strawberries, pecans, and cotija cheese. Drizzle dressing over and enjoy.




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