I had a two-fold reason for visiting Hoover's Essential Health, previously Economy Foods. I was looking for a cheaper grocery store in general, one that offered a larger variety of gluten- and dairy-free products given that more and more we're finding friends and family with such allergies. By visiting their website, I learned about their bakery and their deli for lunch. So then, I knew I just had to go so I could review dining there, too.
So there was a bit of communication error and excitement last night when this meal was served that led to a photo only of the risotto and not of the salad. However, the salad is highly recommended, if you can be encouraged without a matching photo, make it while the strawberries are ripe. I'll be making it again myself and will be sure to include a photo next time.
Recipe for Strawberry Pecan Salad
Serves 4
1 head Living Lettuce
1/2 pound strawberries, halved
1 1/2 cups whole pecans
3/4 Tablespoon Agave Nectar
1/2 cup Asiago cheese, shredded
1/2 mini cucumber, sliced
Put agave nectar in small skillet and add pecans. Stir to coat. Toast nuts on medium heat, remove from heat and let cool. In large bowl add lettuce and arrange cucumbers and strawberries on top. Sprinkle with cooled pecans including any left over syrup. Top with cheese.
Use salad dressing link above, white balsamic vinegar, or skip the dressing completely!
What are your big plans for strawberry usage this spring?
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