Berry balsamic salad with candied pecans

Berry Balsamic Salad with Candied Pecans:

Servings: about 6

For the Pecans:

recipe from: allrecipes

2 c. pecans halved

1/2 egg white

1/2 tbsp water

1/2 c. sugar

1/2 tsp salt

1/2 tsp cinnamon 

Whisk the egg white and water together until frothy. Add the sugar, salt, and cinnamon and mix. Mix in the pecans until evenly coated. Spread coated pecans on a baking sheet and bake at 250 degrees, stirring every 15 minutes until browned. 

For the dressing:

recipe adapted from allrecipes

3 cups of raspberries

1/3 c. balsamic vinegar

2 tbsp olive oil

1/2 tbsp honey.

1/2 tbsp sugar.

1/2 tsp salt 

Mix the raspberries and sugar in a bowl and let it sit for about 10 minutes until juicy. Mash the berries thoroughly with a fork and add the balsamic vinegar, olive oil, honey, and salt. Put the mixture in a jar and shake until well mixed. 

For the Salad: 

8 cups of lettuce

2.5 cups of sliced strawberries 

Assembly:

Add dressing until the salad a strong as you like. Toss in the strawberries and sprinkle the pecans on top.

Lentil salad

I've sort of gone from cookie to salad recipes and 'The Girl With The Spatula' is kind of becoming 'The Girl With The Fork.' When I told my mom I was planning on making a lentil salad, she told me to only make enough for myself because I'd be the only one in the family that would be interested in it, but in the end, she approved and liked it! This salad has a great blend of spices in the dressing which gives it sort of a middle eastern taste and the sweetness of the raisins compliment it really well.

Lentil Salad

Recipe adapted from My New Roots.

- 2 1/2 c. cooked lentils

- 1/2 large red pepper- chopped

- 1 cup of raisins or craisins

- 1/4 c. chopped basil ( or cilantro or any other herb would work)

- 1/2 c. sunflower seeds

dressing:

- 1/3c. olive oil

- 1/4c. apple cider vinegar

- 1 tbsp of maple syrup or another liquid sweetener

- 1 tbsp mustard

- 1 tsp salt

- 1/4 tsp. pepper ( or more)

- 1 tsp ground cumin

- 1/2 tsp turmeric

- 1/2 tsp ground coriander

- 1/2 tsp ground cardamom

- 1/4 tsp cayenne pepper ( optional)

- 1/4 tsp ground cloves

- 1/4 tsp nutmeg

- 1/4 tsp cinnamon

Toss together all the salad ingredients. In a separate bowl whisk together the ingredients for the vinaigrette and mix with the salad. I only ended up using half the dressing so just adjust it to your tastes.

Enjoy!

Rainbow Pad Thai Salad

After 24 hours of traveling, we're home! I miss BC but it's great to be in my own house and sleeping in my own bed. This morning my mom and I went to the Wan Chai market where we bought a bunch of vegetables. I then made this beautiful and colorful salad for dinner.

Rainbow Pad Thai Salad
Recipe slightly adapted from Oh She Glows.
Makes 2 large servings and about 2/3 cup of dressing.


- 1 medium zucchini,  julienned
- 2 carrots,  julienned
- 1 red pepper, thinly sliced
- 1 c. thinly sliced red cabbage
- 3/4 c. cooked edamame
-  3 green onions, thinly sliced
- 3 tbsp. sesame seeds


dressing:
- 1 garlic clove, finely grated
- 1/4 c. peanut butter
- 2 tbsp. lemon or lime juice
- 2 tbsp. soy sauce
- 2 tbsp. water
- maple syrup or another liquid sweetener**
- 1/2 tbsp. sesame oil
- 1 tsp. finely grated ginger

** the original recipe says 2 1/2 tsp but I found that way too bitter and ended up using approximately 6 1/2 tsp so just taste it and use whatever amount tastes best to you.


Prepare the vegetables and mix together the zucchini, carrots, red pepper, and cabbage in a large bowl using your hands. Make the dressing by whisking together all the ingredients. Top the salad with the edamame, green onions, sesame seeds, and the dressing.

Enjoy!