ONE day I went to a clover kid meeting. Clover Kids is a group of younger 4-H'ers ages 5-7. Since I'm 8, I'm not a Clover Kid anymore, but I was asked to give a speech/demonstration to the Clover Kids.
My speech was on the Food Show. I taught about what you do and say in the Food Show. At the Food Show, you don't give a demo on your dish but I decided to tell the kids how to make my salad because I thought it would be fun for them to see it.Well lets get to it, you probably want the recipe and you want to know what it is called so I've listed it below.
Start with the toasted almonds. Just melt down a tablespoon of butter, add the sliced almonds and sugar, and cook over medium-high heat until they have lightly browned, about 4-5 minutes. They'll start smelling really good when they're done; that's how you can know when to take them off the heat.
Once you've got the almonds done, go ahead and start the chicken on the grill. While the chicken is cooking, prepare the dressing. Minced onion, apple cider vinegar, white wine vinegar, sesame seeds, paprika, sugar, and olive oil!We like to use purple onion. After you've got the dressing mixed up, slice the strawberries and set aside. Slice up the chicken and get a nice little assembly line ready.
Strawberry Spinach Salad with Chicken
Servings/Yield4 entree servings, 8 side dish servings
- For the almonds
- 1 tablespoon butter
- ¾ cup sliced almonds
- 1 tablespoon sugar
- For the salad
- 1 bag baby spinach leaves
- 1 quart strawberries
- 4-oz. crumbled feta cheese
- 1 lb. boneless skinless chicken breasts
- salt & pepper
- For the dressing
- ¼ cup finely minced sweet onion
- 3 tablespoons apple cider vinegar
- 3 tablespoons white wine vinegar
- 2 tablespoons sesame seeds
- pinch paprika
- 2 tablespoons sugar
- ½ cup extra virgin olive oil