As we celebrate World Bee Day https://carltoncooks.com/celebrate-world-bee-day/ our World Bee Day recipes were inspired by John in New Mexico. He has lettuce, strawberries and green onions in his refrigerator. Let’s play the Pantry Puzzle Game to use John’s foods. Remember, the Pantry Puzzle game is all about Staying at Home and using what you have. If you don’t have what John has, you can substitute the foods that you do have in your home. Please email and tell me about the salads you create.
Today’s mystery tool is:
On this World Bee day, in honor of the honey bee, we’re making Strawbee-ry Salad with Honey Bee Salad Dressing.
Ingredients for the dressing:
1 Tablespoon of honey
2 teaspoons of Dijon mustard
1 Tablespoon of apple cider vinegar (other vinegar will be fine, too)
2 Tablespoons of olive oil
1/2 teaspoon of salt
Ingredients for the Salad:
4 cups of Romaine lettuce leaves, torn into bite-sized pieces (or any other green leafy vegetable)
8 Strawberries (or any other fruit. Apples might be nice.)
½ cup sliced almonds (you can brown these or leave them raw)
Tools:
Measuring spoons
Measuring cups
Whisk
Small mixing bowl
1 cutting board
1 paring knife
One large salad bowl
Directions:
In a small mixing bowl, whisk together the ingredients for the dressing. Set the dressing aside.
Wash and dry the romaine lettuce. Tear the lettuce into bite size pieces and add to the salad bowl.
Slice the strawberries and add to the salad bowl.
If desired you may toast the almond slices by placing them in a frying pan over medium heat for 3-5 minutes or until they golden brown and smell toasty. Let the almonds cool before adding to the salad.
Add the almonds to the lettuce and strawberries in the salad bowl.
Pour the dressing over the salad and toss together.
Makes 4 servings
If you want to, you could add:
1 small clove of minced garlic to the dressing
And any of these to the salad:
Crumbled Feta or Shredded Parmesan cheese
Sliced chicken breast or rinsed Garbanzo beans from a can
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