Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe
Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe
So we are off to a birthday party for a good friend! We are celebrating her 30th birthday! It’s an eighties night dress up with a lip sync–so we are ready to party! My husband and I will be doing a lip sync to Dirty Dancing. He is dressing like George Michael and I am wearing a wig that looks a little something like Joan Jett. It should be fun, and a little embarrassing, but we are always up for anything that is a little embarrassing.
I was asked to bring a salad, and so for some reason I was feeling like radishes! I like sweet and salty salads, and so I always have fruit in my salad, but I decided to try something a little different and add pickled radishes. The pickled radishes are slightly sweet with a little bit of spice, and they will be the perfect combination for this salad. Here is the recipe:
Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe
1 Head Romain Lettuce
2 Cups Baby Spinach
1 Cup Sliced Strawberries,
1/2 Cup Macadamia Nuts
1/2 Cup Pickled Radishes*
5 Pieces Applewood Smoked Bacon, Thick-cut
1/3 cup dried cranberries, orange flavored
1/3 cup dried blueberries
*Pickled Radishes Recipe found at Cookie and Kate Blog here: http://cookieandkate.com/2014/spicy-quick-pickled-radishes/
- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Poppy Seed Vinaigrette Recipe
1/2 cup White vinegar
1 cup canola oil
1/2 Cup white sugar
2 T. Mustard
1 teaspoon Kosher Salt
2 T. Dried Minced Onions
1 T. Poppy Seeds
Place all ingredients in a mason jar and shake.
Enjoy!!