Ciao Aug/Sep 2019 Ciao_Aug-Sep2019_Digital - Page 13

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 11