Farm-To-Table Spinach, Strawberry, Grilled Garlic Scape & Goat Feta Salad

Ingredients:

4 cup baby spinach

1 cup strawberries, hulled, thinly sliced

1/2 cup goat feta, crumbled

6 garlic scapes

1 tsp. extra-virgin olive

Salt and freshly ground pepper

2 tbsp. pepita seeds

 

Lime Vinaigrette:

¼ cup extra-virgin olive oil

3 tbsp. fresh lime juice

1 tsp. grainy Dijon mustard

Salt and freshly ground pepper to taste 

Preparation:

For the vinaigrette: Whisk together all ingredients and set aside.

Heat grill to medium heat.

Wash and dry scapes and break off woodie ends.

Toss the scapes with oil and season with salt and pepper. 

Grill each side for 2-3 mins until grill marks form.

In a large bowl, add spinach, strawberries, and garlic scapes. Toss with dressing and top with feta and pepitas.

 

 

SERVINGS 6| PREP & COOK TIME 30 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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