Strawberry and Melon Spinach Salad
12 cups baby spinach leaves
2 cups sliced strawberries
2 cups honeydew melon balls
2/3 cup chopped pecans, toasted
2/3 cup julienne strips Gouda or Edam cheese
¼ cup lime juice
¼ cup honey
2 TBS EVOO
1 tsp grated ginger root
½ tsp s.a.l.t. sisters White Shimmer Ka’nani Hawaiian Sea Salt
In a small bowl, whisk together all dressing ingredients. In a large bowl, toss salad with dressing. Go ahead and make this salad your way. Use your favorite greens combo. If you’re not fond of spinach, you may like to try a red leaf lettuce or radicchio. Instead of strawberries try dried cranberries, pomegranate seeds or fresh raspberries. Other options for the melon could be green grapes, apple or pear slices. Dip the apples or pears in lemon juice to keep from browning. Kiwi would also make a great substitute. (Toasting Nuts—Oven Method: Spread nuts in a shallow ungreased pan; bake uncovered in a 350° oven 6-10 minutes, stirring frequently, until light brown.
Skillet Method: Sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown).