This salad is sure to be a hit at any summer gathering. We love it’s perfect mix of sweet and salty. Breaking the rules of a true Mason Jar salad, the dressing should be stored in a separate container as there are no firm vegetables to create a barrier between the dressing, and other ingredients.
Strawberry Goat Cheese Summer Salad
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Instructions
Candied Pecans
- Set oven to 350F, and roast pecans until they begin to turn brown (around 4 minutes).
- Coat pecans with coconut oil, sweetener and salt. Roast for another 4 minutes, checking regularly that they don't burn.
- Keep in an airtight jar in fridge for 5-7 days.
Dressing
- Add all of the ingredients except for olive in a blender, and blend on high speed.
- Slowly add olive oil to the blender, and mix for another 30 seconds.
- Keep in a separate small container until you are ready to pour desired amount onto salad.
Salad
- Place sliced strawberries at the bottom on the bar, and top with candied pecans, hemo seeds, then goat cheese, then fill the rest with spinach.
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Strawberry Goat Cheese Summer Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Print Shopping List
Instructions
Candied Pecans - Set oven to 350F, and roast pecans until they begin to turn brown (around 4 minutes).
- Coat pecans with coconut oil, sweetener and salt. Roast for another 4 minutes, checking regularly that they don't burn.
- Keep in an airtight jar in fridge for 5-7 days.
Dressing - Add all of the ingredients except for olive in a blender, and blend on high speed.
- Slowly add olive oil to the blender, and mix for another 30 seconds.
- Keep in a separate small container until you are ready to pour desired amount onto salad.
Salad - Place sliced strawberries at the bottom on the bar, and top with candied pecans, hemo seeds, then goat cheese, then fill the rest with spinach.
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Recipe Notes
Be creative with the salad- chop up the pecans, add blueberries and purple onions, do as you wish!