For the Strawberry and Quinoa Spring Salad with Poppy Seed Vinaigrette:
10 ounces of spring mix lettuce
2 cups of cooked and chilled quinoa
1 sliced cucumber
1 each peeled and shaved tri-colored carrots
2 sliced radishes
1 peeled, seeded and sliced avocado
1 cup of quartered strawberries
micro-greens and pepitas for garnish
poppy seed vinaigrette
For the Strawberries and Cream with Angel Food Cake:
2 cups of quartered strawberries
2 tablespoons of sugar + ½ cup
1 pint of heavy whipping cream
1 angel food cake
1. For the Salad: In a large bowl add in the spring mix and garnish with the remaining ingredients.
2. For the Strawberries and Cream: Add the remaining strawberries to a bowl and toss with 2 tablespoons of sugar. Chill until ready to use.
3. Next, in a standing mixer with the whisk attachment add in the ½ cup of sugar and heavy whipping cream and whisk on high speed until stiff peaks are formed.