Support our pollinators with this delicious recipe contributed by ECE employee (and pollinator blogger) Alicia Kroll.
Ingredients made possible by pollinators
10 oz. mixed green lettuce or spinach
1 lb. strawberries, hulled and thinly sliced
4 clementines, peeled and segmented
¾ c. dried cranberries
¾ c. sliced almonds (toasting optional)
1 avocado, diced
¾ c. feta cheese
½ c. olive oil
3-4 large clementines (2 tsp. zest and 4 T. juice)
1 large lemon (½ tsp. zest and 2 T. juice)
2 ½ tsp. honey
2 tsp. Dijon mustard
½ tsp. fine sea salt
In a large bowl, toss together lettuce, strawberries, clementines, and dried cranberries. For the dressing, combine all ingredients (except the olive oil) in a food processor or blender. Blend until incorporated. Slowly add the oil in a stream until combined and emulsified. Just before serving, add almonds, avocado, feta cheese, and dressing to taste.
*Note: Dressing can be made up to five days ahead and stored in the refrigerator. Does not store well once dressing is on salad.