Cinnamon Spinach and Berry Salad

At the end of April, a few of the Girlish Writers decided to get together to celebrate our last classes of the semester as well as Maria, Hope, Matt, and my graduation.  Having a strong desire to experiment with the video camera and acknowledging the fact that there’s nothing wrong with mixing a little business with pleasure, I thought it be a great idea to film some Instructional cooking videos.  I knew for my video that I wanted to make something that satisfied both my sweet tooth and love for fresh fruits and vegetables; so I decided to make the infamous Cinnamon Spinach and Berry Salad.
1 lb. baby spinach – washed and dried
1/2 lb. strawberries – tops removed and sliced
¾ cup of raspberries
2 Handfuls of Pecans
1/4 cup butter or margarine (half a stick) melted
1 cup brown sugar
1 tsp cinnamon
Lite Poppy Seed dressing
3 to 4 ounces of Goat Cheese (cut up if necessary)

1. Make the Glazed Candied Pecans
In a bowl combine butter, pecans, cinnamon, and brown sugar.
2. In a separate bowl, toss spinach with sliced strawberries, raspberries, glazed candied pecans, and goat cheese.
3. Lightly pour poppy seed dressing on top of the finished salad & enjoy!

Author: Athena Gomez-Hipolito
Video: Athena Gomez-Hipolito, Hope Wright, Larosey Burrill, Maria Pedone, Matt Bautista
Music: Florence and the Machine: Dog Days Are Over

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