(“Dio e Zingaro” by La Municipale Balcanica) – Hi, I’m Jerry James Stone. In today’s video, I’m gonna show you how to make a delicious strawberry and spinach salad. Also, we’re gonna make our own candy nuts for it, just it give it that homemade touch. So let me show you how to do it. We’re gonna go ahead and make our candied pecans, ’cause they’re gonna take some time to cool before we actually can add them to the salad. So the first thing that we’re gonna start out with is our sugar. We have our sugar here in a bowl. Gonna add just a pinch of salt. I’m gonna add in some really hot water. This is just to dissolve the sugar. Now it’s okay if it doesn’t fully dissolve, because we’re gonna bake these also, which will also help with that. But if you want to be sort of anal retentive about it, you can just put it in the microwave to make sure that the sugar completely dissolves.
So just mix that together, the hot water. (rapid vibrating) Okay, so now we’re gonna mix in our pecans. And we’re just gonna mix the pecans until they’re fully coated with the syrup. (rapid humming) Okay, now that they’re coated, I’m gonna take them and I’m gonna lay them out on a lined baking sheet, and we’re gonna bake them for just a few minutes, just to fully crisp up that sugar, give them a nice, nice coating. Get all that syrup on there. And this part’s really important. You want to make sure you kind of spread them out evenly so they’re not touching if you can. So that way they don’t stick together when they’re done baking. Just kinda work ’em all out. Now we’re gonna bake ’em at 350 degrees for about 10 minutes. (melodic sting) So the first thing we’re gonna start off with is some fresh baby spinach. We’re gonna add in some olive oil, some white balsamic vinegar, a little bit of salt, some fresh cracked pepper, (pepper grating) our candied pecans.
Now I’m gonna add in my blue cheese. If you don’t like blue cheese, well, I have no words for you, but you can also use feta instead, just so you know. I love blue cheese, but I know some people do not like it. Then I’m gonna toss the salad before I add in the strawberries, because they’re fragile little beings and I don’t want them to get too mushy. Okay, so just go ahead and toss it so I can get all the ingredients covered with the oil and the vinegar, and then I’m gonna layer in the strawberries. (rapid clicking) Okay, that’s looking pretty nicely coated there. Before I add in my strawberries let me show you this really cool way for slicing them.
So I’m gonna take a fresh strawberry. I’m just gonna cut off the top there. And here’s my trick. Just put it in an egg slicer, and (slicer clicks) boom! Equally sliced pieces, ready for whatever you’re making. Okay, so I have my strawberries, so go ahead and mix those in. And throw some of them in and just toss the salad, then I’ll put more on top. (rapid clicking) Go, just add a few more. There we go, that’s looking pretty good. Okay, let me just dive in here. So that’s all it takes to make this delicious salad. I think the homemade candy pecans are a really, really nice touch. And what did you think about that strawberry hack, right? Super cool for slicing strawberries. I’ll just give it a try here. If you like to cook like I do, I release new videos every single week, so be sure to subscribe. And if there’s something that you want to see, drop a comment below, I’m always looking for inspiration. And if you like this video, like I do, and you like this recipe, like I do, they hey, you know what? Give me a thumbs-up.
I’ll see you guys next time. .
In this video, I show you how to make a delicious and healthy strawberry spinach salad with homemade candied pecans and a food hack for quickly chopping up strawberries.
Full Recipe + Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
4 cups baby spinach
6 ounces strawberries, hulled & sliced
1/4 cup candied pecans
2 ounces blue cheese, crumbled
Salt & pepper to taste
1/2 cup pecans
2 tablespoon granulated sugar
1 tablespoon hot water
⅛ teaspoon salt
Start by making the candied pecans, as these will need time to cool before adding to the salad.
Add 2 tablespoons sugar and a pinch of salad to a large mixing bowl.
Add in 1 tablespoon hot water to dissolve the sugar. NOTE: It’s okay if it doesn’t fully dissolve, as you will be baking the pecans. You can also put the mixture in the microwave to get the sugar fully dissolved, if you wish.
Mix the sugar, salt and water together.
Add in the pecans and mix until they’re fully coated.
Lay the pecans out evenly on a lined baking sheet. You’ll want to spread them out so they’re not touching, if you can.
Bake the pecans at 350 degrees for about 10 minutes.
Set them aside to cool.
Now for the salad…add 4 cups baby spinach into a bowl. Then add in the olive oil, white balsamic vinegar, a little bit of salt, some fresh cracked pepper and the cooled candied pecans.
Add in 2 ounces crumbled blue cheese and toss to get all the ingredients covered with the oil and vinegar.
Slice the strawberries.
Add some of the strawberry slices and toss lightly. Continue doing this until most of the strawberries have been tossed in with the salad. Add a few strawberry slices on top.
Now you’re ready to serve and enjoy!
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