inthekitchen
Prairie Salad
This vibrant salad is a textural
mix of spicy and sweet.
INGREDIENTS
Pickled Onions
2 cups water
1 cup white vinegar
1/2 cup sugar
1/2 Tbsp salt
2 red onions, thinly sliced
Honey Sriracha Cashews
1 cup honey
1/4 cup canola
3 Tbsp Sriracha
2 tsp cayenne pepper
1 1/2 Tbsp salt
1 Tbsp pepper
4 cups cashews
Honey Dijon Dressing
2 cups yogurt
1 cup mayonnaise
1 cup honey
3/4 cup creamy Dijon
3 1/2 Tbsp grainy Dijon
1 Tbsp lemon juice
1 Tbsp rosemary, finely chopped
1 1/2 tsp thyme, finely chopped
salt and pepper, to taste
Prairie Salad
4 cups spinach
1 apple, sliced
1 English cucumber, sliced
1/4 cup dried cranberries
1 cup roasted sweet potato, cubed
1/2 cup honey dijon dressing
1/2 cup honey Sriracha cashews
1/2 cup pickled onions
1/2 cup feta cheese, crumbled
METHOD
Pickled Onions
1. Bring water, white vinegar, sugar
and salt to a boil, then simmer for 5
mins. Let cool, then add onions.
2. Place in a container, and leave to
pickle overnight.
Honey Sriracha Cashews
1. In a bowl, mix together honey,
canola, Sriracha, cayenne, salt
and pepper. Add cashews and stir
until evenly coated.
2. Place on a parchment-lined
sheet pan and bake at 350°F,
stirring occasionally, until golden
brown and toasted.
3. Remove from pan and place in
bowl to cool.
Honey Dijon Dressing
1. In a large bowl, combine all
measured ingredients. Season
with salt and pepper.
Prairie Salad
1. On a plate, create a bed of
spinach. Place apples, cucumbers,
cranberries and roasted sweet
potato on top.
2. Drizzle with dressing and top
with cashews, pickled onions and
feta cheese.
Yield 2 servings
Barn wood background provided by SW Wood Co.
ciao! /aug/sep / two thousand nineteen
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