Tonight we took a salad to a dinner party to accompany steaks. Usually Jared is not hugely opinionated on what we take, when I ask he’ll give me a look that says, ‘You know that’s your thing and I don’t mind’. But I still ask him anyway, just for fun. This time he surprised me and straight away said, ‘Yes, a salad with strawberries, pecans, cheese…’ So that’s what we did.
On my own I’m not a huge salad dressing person, I never have been but when I need them for Jared or to take on something like this, I don’t like the ingredients in a store bought ones so I want to get better at making my own with good, clean, ingredients. There’s only one vinaigrette that this salad wants and it’s a raspberry vinaigrette.
Here’s what I used:
1/4 cup raw apple cider vinegar
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
A pinch of salt and pepper
A 6oz punnet of raspberries
6 tbsp coconut oil (you could use olive oil or another good oil but I’m not a huge fan of the taste and coconut oil was what we had today)
Have all the ingredients at room temp (especially if you’re using frozen raspberries). Place everything except the oil in a blender and whizz until it’s completely blended then slowly add in the oil. Done!
For the rest of the salad and to feed 8 with steaks I used about 10 cups spinach, 1 1/2 cups strawberries, sliced, 1/2 cup almonds and 1/2 cup pecans which I lightly toasted with salt and black pepper, and 1/3 cup goat’s cheese. Toss it all together and mix on half of that vinaigrette. Put the rest in the fridge for next time and put the steaks on the grill 🙂