As we are still experiencing record high heat internationally as well as in New Mexico, salads are a great option for a healthy, and cooling meal. Additionally, cooking and creating meals with cannabis is becoming increasingly popular as more and more people experience the benefits of consuming cannabis whether it be for alleviating stress, physical pain, or to induce a more restful sleep. Below we have a delicious and hearty salad recipe and salad dressing recipe. The salad dressing recipe made with our infused Canna Cafe olive oil and infused honey.
Here is the recipe for our Beet & Spinach Salad with Crumbled Feta and Toasted Pecans served with Infused Honey Mustard Salad Dressing. Serves 4 | 9.5 grams of THC per serving | recreational dosing
**Ingredients for the Salad:**
- 4 cups baby spinach leaves, washed and dried
- 2 medium beets, roasted, peeled, and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup pecans, toasted and roughly chopped
**Ingredients for the Honey Mustard Dressing:**
- 1/4 cup Dijon mustard
- 2 tablespoons Canna Cafe infused Honey
- 2 tablespoons apple cider vinegar (or any mild vinegar)
- 1/4 cup Canna Cafe Infused Olive Oil
- Salt and pepper to taste
Infused Honey Mustard Salad Dressing:
1. In a bowl, whisk together the Dijon mustard and honey until well combined.
2. Gradually add the apple cider vinegar while continuing to whisk. This will help emulsify the dressing.
3. Slowly drizzle in the olive oil while whisking constantly. This will further help the dressing emulsify and thicken.
4. Season with salt and pepper to taste. You can start with a pinch of each and adjust according to your preference.
5. Once the dressing is well combined and balanced to your taste, transfer it to a container with a tight-fitting lid.
6. Store the dressing in the refrigerator. Remember that homemade dressings can separate over time, so give it a good shake before using it on your salad.
Beet & Spinach Salad:
1. Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and roast them for about 45-60 minutes, or until they're tender when pierced with a fork. Let them cool, then peel and slice them into thin rounds.
2. While the beets are roasting, prepare the Honey Mustard Dressing by following the instructions provided earlier. Set the dressing aside. Divide the dressing into 4 servings to provide accurate THC dosing for each serving.
3. In a dry skillet over medium heat, toast the pecans for a few minutes until they're fragrant. Be sure to keep an eye on them to prevent burning. Once toasted, roughly chop the pecans and set them aside.
4. In a large salad bowl, combine the baby spinach leaves, sliced roasted beets, crumbled feta cheese, and chopped toasted pecans.
5. Gently toss the salad, and divide into 4 bowls. Add divided dressing to each salad bowl and coat salt with the dressing.
6. Taste the salad and adjust the seasoning if necessary with a bit of salt and pepper.
7. Enjoy your delicious and nutritious salad!
This recipe combines the sweetness of roasted beets, the creaminess of feta cheese, the crunch of toasted pecans, and the tangy kick of honey mustard dressing. It's a delightful mix of flavors and textures that's sure to be a hit.
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