Strawberry Spinach Salad and Raw Alfredo Zucchini

Monday, May 11, 2015
By Julie Wiegan

After spending the long harsh winter slaving over a stove, it’s time to step away and try something new and refreshing. Executive Chef Chad Luethje of Red Mountain Resort created these two recipes that can also be enjoyed at the resort’s Canyon Breeze Restaurant. If you want to sharpen your culinary skills, they also offer a Chef for a Day program, where visitors learn how to prepare some of the menu items in a two-hour session for $100.

Oh yeah, and best of all, no cooking at all!

Strawberry Heirloom Spinach Salad with Homemade Honey Goat Cheese Dressing

Ingredients: Spinach Salad
4 cups packed spinach, heirloom
½ cup walnuts, toasted
½ cups honey goat cheese dressing
1 1/3 cups strawberries, sliced

Ingredients: Honey Goat Cheese Dressing
2 cups goat cheese
3 ½ tbsp. honey
1 cup olive oil
4 Tbsp. white balsamic vinegar
2 tsp. lemon juice
½ tsp. lemon peel, freshly grated
4 Tbsp. water
½ tsp. salt

strawberry salad recipes summer

For the dressing, blend all ingredients together in a blender and serve chilled.
For the salad, remove stems from spinach and break up toasted walnuts.
Toss salad with sliced strawberries.
Pour in 2 tablespoons of the dressing .

Raw Zucchini Alfredo

1 cup cashews, unsalted raw chopped
¼ cup pine nuts
½ Tbsp. lemon juice
1 ½ cloves garlic
¾ cup water
½ tsp. thyme
½ tsp. salt
8 cups zucchini

raw zucchini alfredo summer recipes

1. Cut top and bottom off of zucchini.
2. Using the julienne blade on a mandolin, cut zucchini length wise to create noodles.
3. Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, which takes about 5 minutes.
4. Pour sauce over individual portions.

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