Saturday, March 16, 2013

SPRING STRAWBERRY SPINACH SALAD WITH (SOTANGHON) VERMICELLI



INGREDIENTS:
100g vermicelli
1 bunch spinach (rinsed)
10 large strawberries
½ cup white sugar
½ cup salt cup white wine vinegar
½ cup vegetable oilca
Add your choice of salad ingredients (romaine lettuce, lettuce, organic lettuce, red cabbage, tomatoes, carrots, cucumber, croutons, and parmesan cheese)

PROCEDURE:
1. Soak vermicelli in hot water for 5 minutes, drain and set aside.
2. In a large bowl, mix vermicelli, spinach and strawberries, set aside.
3. In a blender, place white sugar, salt, white wine vinegar and vegetable oil, and blend until smooth.
4. Set aside.
5. Pour over vermicelli, spinach and strawberries, and toss to coat.
6. Ready to serve.

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