JUNETEENTH SALAD RECIPE - SALT AND HONEY COOKING / LEAVENWORTH + WENATCHEE, WA

SALT AND HONEY COOKING / LEAVENWORTH + WENATCHEE, WA

PNW Juneteenth Salad

4 cups baby arugula
6 strawberries, thinly sliced
3 red radishes, very thinly sliced
¾ cup pickled red onion
⅓ cup salted, roasted sunflower seeds
⅓ cup cilantro, finely chopped

Place all ingredients into a large bowl.

Dressing:

In a small pan combine ¼ cup balsamic vinegar, ⅛ cup honey and ½ teaspoon salt. Stir thoroughly over medium heat until it begins to thicken. Remove from heat and mix with ⅓ cup olive oil. Pour over salad.

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Home
FRIDGE STOCK
PERSONAL COOKING
PRIVATE PARTIES / CATERING
vacation rentals
FOOD PHOTOS
SALT AND HONEY
CONTACT
Cooking Classes