SALT AND HONEY COOKING / LEAVENWORTH + WENATCHEE, WA
  • Home
  • Private Parties & Catering
  • Fridge Stock
  • Vacation Rentals
  • Food Photos
  • About
  • Contact
  • Cooking Classes



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. 
​
Proudly powered by Weebly
  • Home
  • Private Parties & Catering
  • Fridge Stock
  • Vacation Rentals
  • Food Photos
  • About
  • Contact
  • Cooking Classes