Strawberry Salad With Orange Blossom Water Food
STRAWBERRY AND HAZELNUT SALAD WITH ORANGE BLOSSOM DRESSING
Steps:
- Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
- Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
- Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.
STRAWBERRY SALAD WITH ORANGE BLOSSOM WATER
This is a light and effortless summer recipe. The orange blossom water (indian market, certain supermarket) gives it a unique and delicate flavor.
Provided by Dina Cohen
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the orange juice, orange water and sugar. Pour over the strawberries. Place mixture in the fridge for at least 1 hour.
- Serve cold. Sprinkle with chopped mint or pistachio.
Nutrition Facts : Calories 112.6, Fat 0.5, Sodium 1.8, Carbohydrate 27.7, Fiber 2.4, Sugar 23, Protein 1.2
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