Eleva8UP Magazine June 2014 - Page 32

Salad:

Baby Spinach

Lg Ripe Strawberries

Toasted Almond Slivers

Goat Cheese

Red Onion

Avocado

Dressing (8 Servings):

Raspberry Coolie (1 T)

White Sugar (1 C)

Water (1 tsp)

Balsamic Vineagar (1 C)

EVOO (1/4 C)

Shallots (1 T)

Dried Tarragon (1/2 tsp)

Salt & Pepper (to taste)

Salad: Wash and dry baby spinach and strawberries. Slice or quarter strawberries to preference. Dice avocado to size preference. Thin slice red onion. Combine ingredients in large bowl and set aside.

Coolie: Place raspberries in a cold 1 quart pot. Add sugar and water, then leave out at room temp. for 1 hour. Once the sugar has pulled most of the juice out of the berries, place on stove top on low heat. Bring to low simmer and continue to cook for 15 minutes. Strain warm mixture through sivv and let cool.

Dressing: Mix raspberry coolie, bals vin, shallots, tarragon, and S&P in a medium-sized bowl. When thoroughly combined, slowly drizzle EVOO into mixture, while constantly whisking.

Toss dressing into bowl of combined salad mix or serve on the side for your friends/family to drizzle themselves.

* For a nice display if hosting company, layer ingredients in a clear glass bowl and drizzle the dressing tableside. *

** For a fun summer twist (fun for the 4th of July!), add whole washed blueberries and even raspberries if you have extra! **

| E A T |

Strawberry Spinach Salad

with Raspberry Balsamic Vinegarette

Summer Recipes

by Chef B. Woodfy

Goods & Wellness

Eleva8UP |

ELEVA8UP / JUNE 2014

32