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Tag Archives | Strawberries

Fruit Kabobs

Fruit Kabobs are natural chunks of cut fruit: pineapple, strawberries, melons and grapes threaded on bamboo skewers.

‘Great Sauces Transform Good Food into Gourmet’ 

Fruit on bamboo

For outdoor eating, little colorful bamboo skewers that’ve got their ‘fruit on’ make
Strawberriesthe picnic pop. Not only does natural, unadorned fruit garnish supper sandwiches and salads but tastes juicy and bright. Get the kids involved in prep. It’s easy and fun!

You may also enjoy Pineapple, Strawberry Chiffon Cake, Watermelon with Lime, Tahitian French Toast and Peach Semifreddo.

3 of 4 part series ”Summer Concert Picnic”. Part 1 Italian Pressed Sandwiches, Part 2 Rustic Orzo Salad, and Part 4 Coconut Key Lime Bars. More about mountain picnics.

2013 AniversaRecipe – Mango Orange Jellified Fruit
2012 AniversaRecipe – Mini Muffulettas
2011 AniversaRecipe – Beef and Cinnamon with Noodle

Recipe: Fruit Kabobs

Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 16 Servings

Ingredients
Fruit Kabobs1/2 fresh pineapple, peeled and cut in chunks
1 lb strawberries, tops removed
1 bunch red grapes
1 bunch green grapes
1/2 honeydew melon, peeled and cut in chunks

Special Equipment

– bamboo skewers

Instructions
1 Thread fruit on bamboo skewers taking care to string light colors next to deeper hues.

Fruit KabobsInformation
Notes
These kabobs are best with ripe fruit that’s chilled.

Applications
Thread on long or short skewers as desired.

Fruit could also be served mixed in a bowl.

 

Dish Designer

  • Exchange honeydew for cantaloupe or casaba.
  • Exhange strawberries for blackberries.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Fruit Kabobs
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: June 18 2014

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‘Berry Season Desserts’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Berry paradise

Berries create drama. Their colors are rich, deep and true. Some taste tart, others sweet; all are bright. Fresh berries don’t require any treatment for a side dish or meal finisher. They stand on their own, undressed, simple, alone.

But what if your inclination, or mine, is to intervene with natural perfection and take it to paradisiacal. I’m especially anxious when the season means an abundance of berries so I can eat some unadorned, pure, out of hand. And, I can dress some up, take them out and showcase their best qualities. So what’s on the docket for the ‘Berry Season Desserts’ Series.

Blueberry CheesecakeSunday, July 21, 2013 – I’m sharing fresh blueberry sauce covering a no-bake cheesecake with graham cracker crust. It’s made with 4 cups of berries bursting with juice, no canned blueberry pie filling. I love how the sauce drips down the edges of the Blueberry Cheesecake.

Iced Raspberry Loaf CakeMonday, July 22, 2013 – A unique dessert, this Raspberry Loaf Cake is made with yogurt and flax seeds. It’s the first cake I’ve made in a loaf pan. Compared to dense, moist quick breads like banana, pumpkin or zucchini, this cake is light, airy and complements the tart raspberries.

Berries Van GoghTuesday, July 23, 2013 – We end the series with Berries Van Gogh. Macerated mixed berries with orange juice reminds me of swirling colors in the night sky with some clouds of orange scented vanilla whipped cream. A couple tablespoons of sour cream give the topping body and slight tanginess. It’s simple, easy and the closest dessert in the triplet to unadorned berries.
 

Cherry Slab Pie with Ice CreamWednesday, July 24, 2013 – Bonus: Fresh Cherry Slab Pie snuck into this series at the last moment. Learned how to pit cherries and also, how to make a giant, homemade pop tart.

 

 

 

SaucyCuisine.com
Berry Season Desserts
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 9, 2013

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Strawberry Chiffon Cake

Chiffon cake with fresh berries and whipped cream topped with pink icing.

The Sauce: Baby Pink Icing – Powder puff pink icing made with confectioner’s sugar and milk, it a delicate and drizzly finish for this three tiered chiffon cake with fresh berries and cream. Perfect for a Valentines dessert extravaganza.

‘Great Sauces Transform Good Food into Gourmet’ ;

Mom’s angel food cake pan find

Take a diversion from Valentine cookies and wow your sweetheart with this three-layer chiffon cake. It’s the perfect marriage of the lofty angel food cake and dense pound cake. A stunning dessert layered with strawberries and fresh whipped cream, it’s topped with a baby pink icing and dusting of confectioner’s sugar.

It’s the meringue folded into the batter that makes it light enough to raise to the top of the 4 1/2-inch pan and easily slices into 3 layers. It’s the egg yolks that make it rich and moist since it doesn’t call for any butter.

Three Layer Strawberry Chiffon CakeFresh strawberries are available all year round. I love to serve them for Valentines because their shape and color reminds me of hearts. Enjoy a chiffon cake layered with strawberries and cream with your special valentine.

Too far away to share my cake with mom, I’m thinking about her because she found this square angel food cake pan at a second hand sale. She passed it along to me hoping I’d make something special for my recipe website. Happy Valentines Day mom, I love you.

You might also enjoy Strawberries and Cream Pound Cupcakes, Strawberries Seurat, Spinach Strawberry Salad or Four Berry Smoothie.

2012 AniversaRecipe – Teriyaki Wings and Buffalo Wngs with Bleu Cheese Dipping Sauce
2011 AniversaRecipe – Cheetah Banana Cake with Cream Cheese Frosting

Recipe: Strawberry Chiffon Cake

Prep Time: 40 Min | Inactive Time: 3 Hours | Cook Time: 80 Min | Yield: 12 Servings | Level: Moderate

Ingredients
flour mixture egg mixture egg whites

  • 2 1/4 cups cake flour
  • 2 1/4 cups granulated sugar, divided
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt plus dash, divided
  • 1 cup whole milk plus 2 Tbsp, divided
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 8 eggsfresh strawberries
  • 1/2 tsp cream of tarter
  • 2 lbs strawberries
  • 1 Tbsp fresh lemon juice
  • 2 cups heavy cream, divided
  • 1 1/4 cup powdered sugar plus more for dusting, divided
  • pink food coloring

Special Equipment – 9 1/2” round by 4 1/2” high angel food cake pan

Instructions
1 Preheat oven to 325 degrees. Prepare to cool the cake upside down on a bottle or use the pan-feet if attached.

2 Whisk the flour, 1 1/2 cups granulated sugar, baking powder and 3/4 teaspoon salt in a large bowl.

3 In a medium bowl combine 1 cup milk, oil, vanilla and 1 whole egg.

4 Separate 7 eggs letting the whites drop into the bowl of a stand or hand mixer and placing the yolks in the bowl with the milk mixture. Whisk in the yolks.

5 Whip the meringue by beating the egg whites and cream of tartar on high until soft peaks form. Slowly add 1/4 cup granulated sugar beating until stiff peaks form, about 2-3 minutes.

6 Whisk the milk mixture into the dry ingredients until smooth. Whisk 1/3 of the meringue into the batter until smooth.
whisk in one third of the meringue
Fold in the balance of the meringue with a rubber spatula or wooden spoon.

fold in the last two thirds of the meringue
7 Pour the batter into an ungreased angle food cake pan. Bake at 325 degrees for 70-80 minutes or until top springs back.
Pour the batter in the pan
macerated strawberries8 Meanwhile, saving 5-6 berries for garnishing, macerate the strawberries. Hull them then cut in halves or quarters depending on size. Combine them with remaining 1/2 cup granulated sugar, lemon juice and salt. Let stand for 1 hour stirring occasionally.

baby pink icing9 For the icing, combine 1 cup powdered sugar with the remaining 2 tablespoons of milk until smooth. Add a drop of pink food coloring, just enough to make it baby pink. Icing should be liquid enough to drizzle. Add more milk as needed.

cool cake upside down10 When the cake is done, turn it upside down over a bottle or on the pan-feet

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until cool, about 2 hours.

11 Just before assembling, whip the cream with 1/4 cup powdered sugar to medium peaks.

12 To assemble, run a knife around the edges of the tube and the sides of the pan to release the cake. Slice it into three layers using a serrated knife.

layer the strawberries13 Place the bottom layer on a cake plate, spread half of the strawberries and drizzle with juice. Spread half of the whipped cream over the berries. Place the middle layer on the cream and repeat the strawberry and cream layers. Top with last layer of cake. Drizzle icing over the top allowing it to drip over the sides. Dusting with remaining 2 tablespoons powdered sugar. Refrigerate for 1 hour to set.

Information
Notes
The egg mixture is slightly more than 2 cups. Rather than a bowl, use a 2 or 4 cup measurer to measure and mix ingredients.

Contrary to baking conventions, don’t grease the angel food cake pan. If the angle food cake pan doesn’t come apart, line the bottom with parchment.

This cake raises high enough that the pan feet may not elevate the cake high off the counter while cooling upside down. Find a bottle with a neck narrow enough to fit in the center tube. Vinegar bottles often have long narrow necks that may be small enough.

Applications
This chiffon cake could be left whole and cut in wedges. Top each piece with whipped cream, berries and berry juice.

Dish Designer

  • Exchange strawberries for raspberries.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 13, 2013

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Fruit Juice Gelly

Fruit juice with gelatin and fruit, no artificial flavors, no synthetic dyes, no added sugar.

Lime Jell-O’s popularity is goin’ down

Utah has the notoriety of http://genericviagra4sexlife.com/ consuming the most Jell-O in North America and for all I know, probably in the world. In the Beehive State ‘Go Green’ doesn’t mean just protect the environment; it also means have a bowl of the most popular gelatin flavor, lime. My recipe collection Guava-Nectar-Pineapple-Banana-Cherryhas a dozen or two gelatin recipes masquerading as a salad or decadent wiggly desserts. My gelatin recipes cards though, http://canadianpharmacy-drugstorerx.com/ are pristine, not dog-eared and sticky from use. I’ll admit to making a few gelatin salads 30-40 years ago but the stuff doesn’t wiggle its way onto my menus anymore.

Fruit Juice Gelly, on the other hand, is something I really love. Jiggly and soft serve, they’re made from fruit juice or nectar and fruit. With no artificial flavors, no synthetic dyes, and no added sugar, these little jars of fruit gems are refreshing and light. Serve with lunch or dinner or as a snack, treat or light cialis dose maximale dessert. Fruit Juice Gelly’s are the real jewels, not fake knock-offs full of sugar and dye.

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Recipe: Fruit Juice Gelly

Prep Time: 3 Minutes | Inactive Time: 4 Hours | Cook Time: 5 Minutes | Yield: 6 Servings | Level: Easy

Ingredients
Fruit-Juice-Gelly-in-Jars

  • 2 cups bottled fruit juice or nectar
  • 1 pkg unflavored gelatin (about 2 teaspoons)
  • 1/2 – 1 cup fresh or canned fruit

Instructions
1 Place fruit juice or nectar in a small sauce pan. Sprinkle in the gelatin and whisk to combine. Let stand for 5 minutes.

2 Place the sauce pan on medium high heat. Cook and stir until the gelatin is completely dissolved, about 3-5 minutes. It does not need to boil. Remove from heat and let cool for about 5 minutes.
Fruit-Juice-Gelly-Bowls
3 Pour into six half cup jars or containers. Refrigerate until the juice begins to thicken.
Fruit-Juice-Gelly-Jars-with-Fruit
4 Place pieces of fruit in and on the top of the jelly, decorating as desired. Place back into the fridge and allow to set for 4 hours or overnight. See combination suggestions in the ‘Information’ section under ‘Applications’.

Information
Notes
Fruit juice yields gelly that is transparent or opaque and very smooth. Fruit nectar yields gelly that has soft pulpy texture, my favorite.

For individual servings, use small canning jars, recycled sauce and condiment jars or airtight plastic containers.

For family-style serving, place gelly in one medium bowl or oblong dish then add the fruit.

Fruit-Juice-Gellies-White-Grape-with-Apricot-Halves

White Grape Juice with Apricot Halves


Fruit can be placed in the gelly after it has cooled but has not begun to thicken. It will sink creating a bottom layer of fruit with gelly on the top.
Fruit-Juice-Gellies-White-Grape-Apricot-Halves

White Grape Juice with Apricot Halves on the bottom layer


Reduce or increase the gelatin to make fruit juice the thickness you desire.

Pineapple, Mango, Kiwi and Ginger have enzymes that break down the gelatin. Either use these fruits canned or first cook them for about 5 minutes.

Applications
Here are some suggested combinations:

  • Pear Nectar with sliced canned peaches and fresh blueberries.
  • Guava Nectar with canned pineapple chunks, sliced bananas and maraschino cherry.
  • White Grape Juice with fresh red grapes.
  • CranApple Juice with canned pear halves.
  • Orange Juice with canned mandarin oranges.
  • Guava Nectar with strawberries, blueberries and raspberries.
  • Apricot Nectar with canned apricot halves.
  • Apple Juice 20mg cialis vs 100mg viagra with a dash cialisonline-lowprice.com of cinnamon and canned pear slices.

Try other combinations and have some fun with colors and juices.

Double the gelatin to make fruit juice ‘Wiggles’.

Dish Designer

  • Exchange bottled fruit juice for reconstituted frozen juice.
  • Exchange fresh or canned fruit for frozen fruit which has been defrosted and drained.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 13, 2012

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Strawberries and Cream Pound Cupcakes

Fresh strawberries and whipped cream on 1-2-3-4 pound cupcakes.

Hockey puck shortcake

Strawberry Shortcake is a dish mom made every strawberry season. So why was I so shocked when my college roommate made it? I am a pretty straight talker so I said, “Please excuse me but that blonde hockey puck is not shortcake.” Come to find out, it was biscuit-like shortcake. Mom serves sweetened strawberries and whipped cream on angel food cake. Light and airy, it’s like eating a sweet spongy cloud with fresh ripe berries and floaty whipped cream. So sorry but I wasn’t too impressed with the ‘real McCoy‘.

Strawberries-and-Cream-Pound-Cupcakes-TopOver the years I’ve served it with angel food and sometimes chiffon cake. I wanted to find a denser base for the strawberries and cream so I decided to try pound cake. What I love about this choice is that it absorbs and holds up to the sweetened strawberry juice. Plus it’s a little bit closer to the density of shortcake but richer and finer textured.

This version is a 1-2-3-4 pound cake baked in a muffin tin. “1-2-3-4, what’s that mean?” you may ask. It’s 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs. Easy to remember, you could make this cake on ‘Chopped’, that is if you make cupcakes so they have time to bake. I love to create a tower by slicing the cupcake in half at the equator and layering strawberries and whipped cream in the center and on the top. It’s elegant and perfect for this strawberry season.

2011 AniversaRecipe – Beef with Cinnamon and Noodles

Recipe: Strawberries and Cream Pound Cupcakes

Prep Time: 45 Minutes | Cook Time: 15-17 Minutes per Batch | Yield: 28 Cupcakes | Level: Moderate

Ingredients
StrawberriesPound Cupcakes

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk

Strawberries and Cream

  • 1 lb fresh strawberries, sliced
  • 1 Tbsp sugar
  • 2 cups heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla
  • fresh mint sprigs

Instructions
1 Preheat oven to 350 degrees.

2 Place the strawberries in a bowl with 1 tablespoon of sugar. Set aside.

3 Place a bowl and beaters in the fridge to chill.

Pound Cupcakes
4 With a hand or stand mixer, cream the butter and sugar. Add the eggs one at a time beating after each addition. Mix in 1 teaspoon vanilla.

5 Sift together the flour, baking powder and salt. Gradually add the flour to the creamed mixture alternating with the milk.

6 In a muffin tin lined with cupcake papers, fill batter 2/3 full. Bake in the top third of the oven at 350 degrees for 15-17 minutes. Do not over bake. The top should be blond and just spring back when touched. Cool for 5 minutes in the pan then place on a cooling rack to completely cool.
Pound-Cupcake-Batter
Assembly
7 In the meantime, remove the bowl and beaters from the fridge and beat the cream to soft peaks. Sprinkle on 1 tablespoon of powdered sugar and add 1 tsp of vanilla. Continue beating until peaks are stiff but don’t over beat.

8 Remove the cupcake papers and slice little pound cakes in half through the equator.
Assembly-Remove-Cupcake-Paper
Assembly-Pound-Cupcake-Slice

9 Spoon a small amount of strawberry juice that has collected in the bottom of the strawberry bowl on the bottom cake round.
Assembly-Pound-Cupcake-Strawberry-Sauce
10 Lay some sliced strawberries over the surface of the cake. Cover with a heaping tablespoon of whipped cream.
Assembly-Layer-Strawberries
Assembly-Layer-Whipped-Cream

11 Place the top cupcake round on the whipped cream. Add a dollop of whipped cream and place more sliced strawberries.
Assembly-Pound-Cupcake-Top
Assembly-Layer-Whipped-Cream-Strawberries

12 Garnish with a spring of mint.
Assembly-Garnish-with-Mint-Sprig
Information
Applications
Bake the pound cake batter in two loaf pans lined with parchment on 350 degrees for about 55-60 minutes or until the top springs back. Let cool for 5 minutes then place on a cooling rack. Slice and serve with a

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scoop of ice cream and sugared strawberries on top. Garnish with a sprig of mint.
Pound-Cake-Ready-to-BakePound-Cake-Baked

 

 

 

 

 

 

Dish Designer

  • Exchange strawberries for raspberries.
  • Exchange whipped cream for ice cream.

Strawberries-Cream-Pound-Cupcakes-Layered-View
Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated:

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Four Berry Blend Smoothie

Part 2 of 4 part series “Breakfast Smoothies”. Click here for part 1, click here for part 3, click here for part 4.

Tangy berry yogurt smoothie.

Pacific Northwest ‘berry good’

My brother Scott and his family lived in the Pacific Northwest, Seattle area to be more exact. His large yard contained a plethora of berry bushes in the back. Perennial raspberries Raspberry-Strawberry-Blackberry-Bleuberry-Yogurt-Smoothielined the east fence. Annual raspberries grew next to those. Near by the strawberry patch struggled to flourish. Along the other side of the yard the boysenberries thrived near the family favorite, Marionberries. Large, juicy berries, Marions are a bit more mellow than boysenberries. They make the most delicious homemade pies. They didn’t cultivate blueberries but friends and neighbors shared. What about blackberries? “Wild blackberries grow like weeds,” Scott reports. “Armed with buckets and clippers, blackberries are very thorny, you can forage plenty to round out your compliment of berries.”

Besides eating fresh berries and baking them in all sorts of desserts, smoothies are a favorite multi-berry creation. This recipe pays tribute to Scott’s family and berry lovers everywhere. Loaded with strawberries, blueberries, raspberries and blackberries, it’s distinguished by the rich purple magenta hues.

2011 AniversaRecipe – Creamy Orange Fruit Dip

Recipe: Four Berry Blend Smoothie

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy

Ingredients
Raspberry-Strawberry-Blackberry-Bleuberry-Smoothie-Blending

  • 1/2 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 1 cup plain yogurt
  • 2 Tbsp honey
  • 4 ice cubes

Special Equipment – blender

Instructions
1 In a blender, combine the berries, yogurt and honey. Blend until pureed.

2 Add ice and blend until smooth.

Information
Notes
Raspberry-Strawberry-Blackberry-BleuberryFor ease and economy, purchase one package of a three or four berry combination in the frozen section of the supermarket.

If Greek yogurt is substituted, add about 1/3 cup of water or milk.

Applications
Make this smoothie with any 2 cup combination of berries or even 2 cups of one variety of berry.

Dish Designer

  • Exchange honey for maple syrup, sugar or berry jam.
  • Exchange any of the berries for some Marionberries.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 20, 2012

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Spinach Strawberry Salad with Candied Nuts

Part 3 of 3 part Series “Spinach Salad Amid Fruit”, click here for Peach Spinach Salad, click here for Spinach Salad with Citrus.

Spinach salad with fresh strawberries, smoky bacon and candied pecans.

Strawberry season salad

Works good with either strawberries or raspberries, it’s one of my salad faves. The dressing really makes the dish so don’t hesitate to double the recipe and save some to sauce up other salads later in the week. The first time I took this salad to an event it was a family party. The buffet was to begin following a program. I brought the ingredients in separate packages with the sauce in a leak proof container. Just before dinner I tossed everything together. The spinach was fresh and unwilted, the candied nuts were crunchy and sweet, the bacon crispy, and the strawberries lightly coated with the rosy

dressing. Next thing I knew everyone, ok several people, were asking for the recipe. I consider a requested recipe one of my finest compliments.

 
Recipe: Spinach Strawberry Salad with Candied Nuts

Prep Time: 10 Minutes | Cook Time: 3-5 Minutes | Yield: 6 servings | Level: Easy

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tsp mustard
  • 1/4 cup red onion, coarsely chopped
  • 1/2 cup olive oil
  • 6 cups baby spinach
  • 4 slices crisp bacon, crumbled
  • 1 cup sliced fresh strawberries
  • 1/2 cup candied pecans

Spinach-Pecans-Strawberries-DressingInstructions
1 Combine vinegar, mustard and onion in a food processor or blender. Slowly stream the oil to emulsify.

2 In a large bowl, combine the spinach, bacon, strawberries and nuts.

3 Pour enough dressing over all to lightly coat ingredients then gently mix. May not need all the dressing. Serve immediately.

Information
Notes
To make this without a food processor or blender, finely chop the onions.

To make candied nuts place 2 parts nuts with 1 part sugar in a sauté pan. Heat on medium to medium high until the sugar melts. Scatter on a sheet pan lined with parchment or non-stick foil and to cool. Store in an airtight container.

Dish Designer

  • Exchange pecans for candied walnuts or sliced almonds.
  • Exchange strawberries for raspberries or peaches. In the winter use mandarin oranges.
  • Use half berries and half mandarin oranges.
  • Exchange red wine for apple cider vinegar.
  • Omit bacon for vegetarian dish.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 23, 2012

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