I'm always looking for new and interesting recipes to try. A couple of weeks ago I went to a wedding and I didn't want to eat the food because I had been to another wedding there a few years back and the salad left a bad taste in my mouth. I hated it. It was arugula, sliced strawberries, pecans with a raspberry sauce. It didn't go well. So last night my husband made veal in the oven with potatoes and I said I'd make a side dish. I had fresh strawberries and I was dying to use them so I thought I'd try my hand at the wedding salad. I was sure I could do it better. Guess what...It was AWESOME.
Baby Spinach and Strawberry Salad
4 cups baby spinach washed and hand torn
2 cups of hulled and sliced strawberries
1/2 cup of lighted toasted pinenuts (or you can used sliced almonds lightly toasted)
Throw it all in a bowl :) Now comes the amazing dressing.
In a jar with a lid (or in a magic bullet) mix the following:
1 cup oil (your choice between olive oil or vegetable oil. I used olive)
1/2 cup of balsamic vinegar
1 tablespoon granulated sugar PLUS 1 teaspoon granulated sugar
1 teaspoon ground onion
1 teaspoon ground garlic
a dash of dry mustard
Cover the salad with it and toss to coat. Tastes DELISH! :) If you don't like the look of the dressing from the balsamic vinegar you can always use white balsamic vinegar which is a bit sweeter but also more expensive. This is an excellent summer salad.
Another good recipe and slightly more fattening....
Pork Tenderloin Strips
Take a pork fillet (pork tenderloin) and cut it into strips. About 4 inches long each and not too thick. You need:
1/2 cup flour
2 eggs lightly beaten
1 bag of potato chips beaten up (throw the bag in a food processor and spin it around for a couple of seconds)
Put each of the above ingredients in its own shallow bowl.
Take your strips and toss them in the flour, coat them with the egg, and then roll them in the potato chip crumbs. Put on a baking sheet.
Put in a preheated oven of 400 degrees and bake for 7 minutes, remove, turn over the strips and bake for another 7 minutes. If you want them extra golden finish them off under the broiler for a couple of minutes.
Serve with any type of dippin sauce. It's excellent with tzatzaki, honey mustard, barbeque or sweet and sour.