Tuesday, August 25, 2015

Strawberry Cucumber Salad with Preserves Balsamic Dressing

I made this a few weeks ago after seeing it on Reluctant Entertainer. I added avocado and nectarine, and used pecans instead of pistachios. Also, I used grilled chicken. Lots of flavor and the dressing is unique.

Strawberry Cucumber Salad with Preserves Balsamic Dressing
8-10 c. baby spinach leaves
2 c. cooked chicken, chopped 
2 c. fresh strawberries, chopped
2 green onion, chopped
1 c. English cucumber, seeds removed, chopped
1 c. pistachio nuts
1/2 c. balsamic vinegar
1/4 c. sugar
1/2 c. preserves 
1 shallot, finely chopped
1/2 c. red wine vinegar (or apple cider vinegar)
1 c. canola or olive oil
Salt and pepper

In a small saucepan, bring the balsamic vinegar, shallots, and sugar to a simmer over medium heat. Simmer uncovered, stirring frequently, until liquid is reduced by half, about 8 minutes. Add the preserves and cook 1 more minute.

Transfer the mixture to a blender; add the oil and red wine vinegar and puree until smooth. Season with salt and pepper. Chill.

Place the spinach on a large platter or in a large salad bowl. Add the chicken, strawberries, green onion, cucumber, and pistachio nuts. Drizzle the dressing; toss and serve. You can also plate the salad and then drizzle the dressing on to individual servings.

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