By: Michelle Siriani, iEG Contributor
April is National Pecan Nut Month.
Think outside the pie and grab a handful of pecans and add them to your favorite salad. Pecan Day is a rather nutty day. Its a day to celebrate and enjoy popular, tasty pecans. Toss a hand full of pecans in your diet to keep your diet meter complete with sufficient levels of minerals, vitamins, and protein. Showcase the pecan, by making this refreshing, Strawberry Pecan Spring Salad.
- homemade poppy seed dressing (see below)
- 1 cup pecans, roasted
- croutons, roasted (see below)
- 6 ounces baby spinach
- 6 ounces mixed field greens
- 16 ounces strawberries, quartered
Combine spinach mix, strawberries, pecans, in a large bowl. Add the the dressing and croutons and toss evenly until coated.
- 1/2 loaf French or Italian bread
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- Preheat oven to 325 F.
- Cut slices into 1/2 inch thick strips, then into 1/2 inch cubes.
- In deep bowl toss bread cubes with oil and salt until each cube is covered.
- Spread cubes in a single layer on a cookie sheet. Bake until crisp and evenly brown (20-25 minutes), turning often.
Creamy Poppy Seed Dressing:
- 1 cup vegenaise
- 1/4 cup sugar
- 2 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoon poppy seed
Michelle Siriani is a plant-based chef and graduate of the Natural Gourmet Institute in New York City. She loves cooking and baking healthy, delicious vegan food, inspired by her mom. She’s currently a pastry cook at the fabulous Peacefood Café, on the Upper West Side of New York City. At 16, after watching “Meet your Meat” on HBO and she became a vegetarian and went vegan a few years later. She loves taking pictures of food, summer nights, anything 80’s and singing in the kitchen, to name a few. A proud mom of her rescued kitties and the love of her life, rescued pit bull “Austin”. One day she hopes to open up a vegan bed and breakfast / sanctuary for senior animals.
You can follow her on Instagram: @Chef_MichelleAnn