CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
May marks the peak of strawberry season in North Carolina. Although the season starts around the state in late March and April, May is strawberry month in N.C. There’s nothing better than local produce at the peak of harvest. Something that sets apart North Carolina is that almost all of the strawberries produced in the state are sold right here in the state direct to consumers either at farmers markets or via local supermarket chains. In North Carolina, the season is short at just over a month in most regions. So make eating local strawberries a priority this month and take a shot at this recipe from Connestee Falls Cooks!
Contributed by Connestee Falls resident Grace Mangel, this recipe demonstrates strawberries are not exclusive to desserts.
SPINACH STRAWBERRY SALAD
8 c. fresh spinach leaves, washed and stems removed
1 pt. strawberries, hulled, washed and sliced
¼ c. sliced almonds, toasted
4 Tbsp. olive oil
4 Tbsp. raspberry vinegar
1 tsp. Dijon-style mustard
Dash of nutmeg
Pepper to taste
Dry spinach leaves; tear into bite-size pieces.
Place in serving bowl and toss with strawberries and
Combine remaining ingredients in small dish;
whisk thoroughly. Toss salad with dressing and serve