John Lyman of Lyman Orchards talks about their upcoming Winter Fest and Matt MacDowell demonstrates how to make a spinach salad with strawberry-maple vinaigrette.
For more information, visit www.lymanorchards.com
Recipe for Spinach Salad with Strawberry-Maple Vinaigrette:
1 oz dried cranberries
1 oz sunflower seeds
2 oz roasted red peppers
Thinly sliced red onion
Pinch dried basil
¼ cup white vinegar
½ squeezed lemon
¾ cup olive oil
4 oz. Lyman’s Own Strawberry Preserve
½ cup pure Connecticut Maple Syrup
Maple Glazed Tenderloin:
1. Season pork tenderloin with salt and pepper. Bake at 350° for 30 minutes.
2. Rub with Connecticut Maple Syrup, and continue baking for 15 minutes or until the pork reaches an internal temperature of 150°.
3. Let cool 15 minutes—slice through tenderloin and place on top of salad.