EARLS COPYCAT WEST COAST PRAWN SALAD WITH CITRUS HONEY VIANAIGRETTE

EARLS COPYCAT WEST COAST PRAWN SALAD WITH CITRUS HONEY VIANAIGRETTE image

Number Of Ingredients 21

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Dressing:
1/4 cup canola oil
1 tbsp. unseasoned rice vinegar
1 tbsp. honey
1 tbsp. fresh lemon juice
1 tsp lemon zest
1 tsp Dijon
1.2 tsp grainy mustard
1/2 tsp kosher salt
1/4 tsp white pepper
2 to 3 dashes hot pepper sauce
Salad:
8 cups mixed greens
8 cups baby spinach
2 cups cooked, cooled quinoa
8 to 12 large strawberries, quartered1 carrot, peeled and julienned into1/16' x 3/4' pieces
1/2 cup crumbled feta
1/2 cup candied pecans (recipe below)
2 tbsp. finely minced cilantro
20 to 30 grilled prawns
favourite teriyaki, bbq sauce or rub, to taste

Steps:

Dressing: process until mustard is in tiny pieces. chill until serving Quinoa - cook as per package directions Candied Pecans 1 1/2 tsp egg white 1/2 tsp water 1 cup pecan halves 1/4 cup sugar 1/4 tsp kosher salt Preheat oven to 275 degrees. Line a small baking sheet with parchment paper. Beat egg white and water together; stir in pecans then sugar and salt ( it will seem like too much sugar but it isnt0. Spread on baking sheet and bake 45 to 55 minutes, stirring every 10 minutes. Prawns: Toss with whichever sauce you want and grill (or grill plain) Salad: Combine all ingredients except prawns in a large bowl, toss with enough dressing to coat. divide between 4 large plates and top with grilled prawns.