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.
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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
- 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.
- 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.
- In a bowl on a bed of spinach add chopped red onion, sliced strawberries, pecans, and cotija cheese. Drizzle dressing over and enjoy.
