Red Hawk Ridge

I’m not usually one for posting recipes, but I have one today that I think ya’ll will love! I’ll spare you the story of how I found the foundation for the recipe and get right to it.

You will need:

• spinach
• a little cilantro (add to taste)
• strawberries
• seedless cucumbers (the ones in the wrapper)
• feta cheese
• bleu cheese
• parmesan
• balsamic vinegar
• raspberry vinaigrette (I used Brianna’s Blush Wine Vinaigrette)
• pickled onions (or use raw if you prefer)
• salt, pepper, and garlic powder to taste

*Pickled Onions in this recipe are thinly sliced onions in a mixture of vinegar, water, sugar, and some salt. You can make it as fancy as you want and change the flavor as you please. Mine are in a jar with tomatoes and some pickling spice. They are best if they get to sit in the fridge for a few days before using. I like using 1.5 parts white vinegar, .5 part apple cider vinegar, and 1 part water. Adjust to your liking. I eat them straight out of the fridge with a spoon.

Place rinsed and dried spinach in the bottom of a bowl. Chop your cilantro and sprinkle on top of the spinach. Slice your cucumbers and strawberries to your preferred size, and add to the bowl. Sprinkle a little salt over this. Then, add your cheeses, the pickled onions, and a light drizzle of balsamic vinegar. Add your preferred amount of vinaigrette and add a little more salt, black pepper, and garlic powder. Stir or shake to mix. Let it sit in the fridge for 1/2-1 hours to get happy. Then, top with croutons, nuts, or other salad toppings you like, and enjoy!

Let me know what you think in the comments! If you like this kind of thing, I might have a few more up my sleeve.

Many blessings,
Emma Lee Joy