Ensalada de Espinacas y Fresas con Aderezo de Cebolla Dulce y Semillas de Amapola

Ingredientes

• 1/3 cup + 1 Tbsp granulated sugar ((see notes to omit cane sugar))
• 3 Tbsp white distilled vinegar
• 1 Tbsp dried minced onion
• 1/2 tsp organic poppy seeds
• 1/4 tsp salt
• 1/4 tsp coconut liquid aminos ((or soy sauce))
• 1/4 tsp Worcestershire sauce
• 1/4 cup avocado oil
• 1 head Romaine lettuce ((chopped))
• 2 oz spring mix ((2 handfuls))
• 2 oz baby spinach ((2 handfuls) )
• 1/2 lb strawberries, sliced ((1 1/2 cups) )
• 3 oz feta cheese ((2/3 cup))
• 1 cup pecans ((shelled, we pick them from our trees and get them shelled locally))
• 1 Tbsp avocado oil
• 2 Tbsp maple syrup
• 1 tsp dijon mustard
• 1/8 tsp salt

Preparación

1. 1

   Make the salad dressing. In a pint, wide-mouth mason jar, combine 1/3 cup, plus 1 Tbsp of sugar, 3 Tbsp vinegar, 1 Tbsp minced dried onion, 1/4 tsp each of salt, liquid aminos, Worcestershire sauce, and 1/4 cup avocado oil. Blend until smooth using an immersion blender. Then fold in 1/2 tsp poppy seeds. Keep refrigerated.

2. 2

   Make crunchy maple candied pecans. Preheat the oven to 375°F. Line a 9-inch pie plate with a sheet of parchment paper. Add 1 cup pecans, 1 Tbsp avocado oil, 2 Tbsp maple syrup, 1 tsp dijon mustard, and pinch salt. Mix together and bake for 27 minutes. Cool completely before using.

3. 3

   Assemble Salad. Mix together the greens (Romaine, spring mix, and spinach). Then in a large bowl or serving plate combine the greens, sliced strawberries, and pecans. Drizzle a little dressing (not all) and toss together. Top with crumbled feta cheese before serving.