Lately, I’ve been feeling a little bloated. This means I need to tart eating a little more healthier and cut down on the carbs. I decided to make this super easy salad. This salad also works perfect with a side of my Honey Mustard Salmon recipe. All the ingredients blend so cohesively and just works! Enjoy and let me know how it turned out using the hashtag #CookingWithFafa.
Candied Walnut Salad
2-3 handfuls of baby spinach
3 small cooked beets
2 tbsp Balsamic vinaigrette
1 tbsp olive oil
1/2 tsp Nonna Pia’s Balsamic Reduction in strawberry Fig
1 tbsp squeezed lemon juice
In a large container bowl (with lid), add the spinach, diced beets, 2 clementines (pulled apart) and candied walnuts.
In a small bowl, mix 2 tbsp of balsamic vinaigrette, 1 tbsp olive oil, 1/2 tsp of Nonna Pia’s Balsamic Reduction in Strawberry Fig and finish off with 1 tbsp of squeezed lemon. Mix all the ingredients well.
Pour over the salad and close container with a lid. Start shaking and dancing (haha) all the ingredients until all mixed.
Enjoy and serve it as a side or just by itself!
To make candied walnuts. In a hot skillet, add butter, walnuts and brown sugar (in that order) and mix. Cook for 5-7 mins until ingredients all melted. Place walnuts on parchment paper and let it cook for 10-20 mins.