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.
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