Wednesday, July 11

Strawberry & Mixed Green Salad

I make a simple green salad (usually just arugula and Parmesan with this dressing) a couple times a week as a dinner side, so I’m always looking for new additions to spice things up. This strawberry salad is just as easy as my go-to but packs a little more excitement with slices of berries and toasted almonds. It’s a summery update to my favorite fall fruit and green salad (seen here) of blue cheese, pecans, and apples, and it’s a great way to use some of the leftover strawberries I always have on hand after a trip to the farmer’s market. It will instantly jazz up any weeknight dinner and is hearty enough to have alone for a light lunch.

Strawberry & Mixed Green Salad:
For Dressing
  • Finely mince 1 medium shallot and add to a bowl with 1 tbsp. aged balsamic vinegar.
  • Whisk in 3 tbsp. olive oil and season with salt and pepper.
For Salad
  • Slice the tops off of 1 pt. of fresh strawberries and then thinly slice and add to a large mixing bowl.
  • Add in 6 oz. of mixed baby greens and 1/2 c. toasted* sliced almonds.
  • Toss in the dressing and season salad with salt and pepper.
  • To serve, divide onto plates and top with a few shavings of Pecorino Romano cheese.**

Serves three - four (side dish)
*To toast nuts, place in a hot dry pan for 3-4 minutes, or until golden brown. Let cool slightly.
**I use a vegetable peeler to make thin, long shavings.