One of my favorite things about summer is our weekly visits to the local Farmer’s Market and the daily trips to our own backyard garden. I love the fresh produce! This year my husband planted a whole bed of spinach and other fresh greens for the daily green smoothies he makes for us. It doesn’t get much greener and fresher than that!
He also put in another bed of strawberries so we have fresh berries to eat and throw into the smoothies too.
I love having all this fresh produce but with our reduced size family, even with Tessa home, we can’t quite eat it fast enough. My refrigerator has been bursting at the seams which has reminded me how much I’d love and NEED a new refrigerator. Our current one is as old as our house and as old as Tessa – over 18 years old. Hasn’t it exceeded the expected life span of an appliance? Is it bad to pray that your refrigerator dies? Don’t tell my husband.
I was checking out these beauties the other day – the GE French Door Refrigerator. I love the double door that opens into a large, bright, easy to use space. I am so not in love with my old side by side. I feel like I am constantly hunting in the deep dark corners of my refrigerator for something . It might help if I replaced the burned out lightbulb!
It also has a Dual evaporator system for longer food life which will help keep all those fresh spinach and strawberries fresh longer!
Another thing I love is the freezer drawers on the bottom. Maybe it is because I am short but I love it. Our very first refrigerator came with our first home which was built in 1911. I don’t think the refrigerator was that old, but almost, and it had the freezer on the bottom. I’ll never forget the day I walked in and found 3 year old Clark with a spoon and a carton of ice cream sitting on the floor.
Wouldn’t you love a chance to win a new refrigerator ? I know I would. Keep reading for a great recipe and how to enter to win.
Today‘s recipe is a twist on an old favorite and it is helping me to use up all that fresh spinach and strawberries.
In the summer my standby, must have often, salad is a Strawberry Spinach Salad with Poppyseed Dressing. I can still remember the first time I had this salad – it was probably 10-15 years ago I am sure and a friend, Laurie, brought it to a potluck BBQ I was having at the house. I fell in love with it that night and couldn’t wait to get the recipe. I have making it ever since and have given the recipe away dozens of times. I think it may have been this salad that finally got me to eat spinach!
Today‘s Strawberry, Avocado Spinach Salad with Spiced Nuts Recipe is a dressed up, slightly more sophisticated version of that good old standby.
In addition to strawberries I added avocados.
Instead of sugared nuts we spiced them up a bit with some cumin, cinnamon, paprika and vanilla. So good!!
And the dressing has not only poppy seeds but sesame seeds as well and we took it up a notch with white balsamic vinegar. If you haven’t used white balsamic vinegar before you really should. It is quite lovely. I buy mine at Trader Joe’s but other grocery stores carry it as well.
The flavors in the salad are quite wonderful and I especially loved the spiced nuts and the nice little surprise they give the salad.
Recipe adapted from honestcooking
That new French Door Refrigerator I’ve got my eye on is so advanced they filled one with the freshest food they could find, hooked it up to a generator and ventured over 2000 miles in a Ford F-150 to a remote desert to surprise a homesick scientist with a home-cooked meal. Watch the adventure!
I’m loving the space saving ice maker as well as those freezer drawers.
Be sure to visit the GE Appliances brand page on BlogHer.com where you can read other bloggers’ posts!
- 1/2 C sugar
- 1 1/2 Tbsp poppy seeds
- 1 1/2 Tbsp sesame seeds
- 1 tsp paprika
- 2 tsps dried mustard
- 1 Tbsp dried minced onion
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1/2 C white balsamic vinegar
- 1/3 C canola oil
- 1/3 C olive oil
- 1 bag baby spinach
- 1 head romaine lettuce
- 1 avocados, peeled and halved
- 2 C strawberries, sliced
- 1 C sliced or slivered almonds
- 1/4 C sugar
- 1 Tbsp butter
- 1/2 tsp cinnamon
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp vanilla
- Combine all ingredients into a pint sized jar and shake or stir to dissolve sugar
- Place sugar in a non stick frying pan over medium heat. Heat until sugar melts and becomes a pale golden syrup. You will need to stir occasionally.
- Add butter, cinnamon, paprika, cumin and vanilla and lower heat.
- Stir until combined
- Add nuts and stir to coat. You may have some clumps of sugar that is fine, it will melt as you continue to stir the almonds.
- Cook on love stirring continuously until the almonds are coated and golden brown. Watch carefully so they don't burn!
- Turn onto a plate or a piece of foil that has been sprayed with non stick spray and cool.
- Combine greens, add dressing, strawberries, avocado and nuts. Enjoy!