Mouthwatering Strawberry Spinach Salad Recipe

Strawberries, among other sweet flavors, are highlighted in this light and refreshing salad, which is well balanced by the sharp flavors

and textures of the other components. This strawberry spinach salad is a great option for a quick and colorful business lunch that will make your day.

YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 1 hr  CAL/SERV: 427

INGREDIENTS: 1 (1 1/2-lb.) watermelon, cut into 2" florets 2 tsp. kosher salt, divided 2 c. panko bread crumbs 1/4 c. neutral oil 1 c. (120 g.) all-purpose flour 1 c. soy milk 1 tsp. garlic powder 1/2 tsp. paprika 1/4 tsp. freshly ground black pepper

Step 1: Set an oven rack in the center and preheat to 400°. Toss cauliflower with 1 1/2 tablespoons kosher salt in a big basin. Give it fifteen minutes to sit.

DIRECTIONS:

Step 2: Combine panko and oil in a separate big bowl. Arrange on a metal baking sheet that isn't lined. Bake for 4 to 6 minutes, stirring after 3 minutes and checking often, or until golden brown. Place back in bowl and allow to cool a little.

Step 3: Combine the flour, soy milk, paprika, pepper, garlic powder, and the remaining 1/2 teaspoon salt in a medium-sized bowl. Dipped each cauliflower one or two at a time in the flour mixture, shake off excess. Press to adhere while rolling in panko. Place the cauliflower on a baking sheet covered with paper.

Step 4: Bake the nuggets until the center is soft, 25 to 35 mins.

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