Spring Strawberry Salad Supreme

 In Salads
Spring Strawberry Salad Supreme
A garden-grown welcome to spring full of greens, strawberries, and textures. Also with a recipe for vinaigrette to compliment.
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  1. Mixed spring lettuce greens – romaine, red and green oak leaf, arugula, assorted lettuces
  2. Baby spinach greens
  3. Radicchio, julienned (It resembles red cabbage, but is a member of the chicory family. Totally different animal. Has a slightly bitter taste that pairs well with balsamic vinegar.)
  4. Basil and mint leaves, torn.
  5. Confetti mix of green, yellow, orange, and red peppers in a tiny dice
  6. Red onion, diced
  7. Candied pecans, recipe below
  8. Chèvre cheese, diced and rolled in a mix of chopped fresh parsley and freshly ground pepper
  9. Red and black grapes, halved
  10. Strawberries, thinly sliced
  11. Avocado, cubed and tossed in lime juice (for flavor and to prevent discoloration)
  13. 1 TB unsalted butter
  14. 1 TB light brown sugar
  15. ½ cup pecans
  16. Pinch of kosher salt.
  18. ½ cup strawberries, chopped
  19. ¼ cup balsamic vinegar
  20. 2 tsp sugar
  21. 2 tsp Dijon mustard
  22. 1 TB lemon juice
  23. Pinches of rosemary, thyme, and oregano
  24. ½ cup olive oil (I used Bertolli Extra Light Olive
  25. Oil, which doesn’t overpower any of the other flavors.)
  26. Pinch Kosher salt and a few grinds of pepper
  1. As for the amounts of each ingredient, remember, this is a salad. It isn’t rocket science, so just mix and go.
  3. STEP 1: Melt butter and stir in sugar, salt, and pecans. Cook over medium-low heat for about 2-3 minutes.
  4. STEP 2: Spread out on wax paper. Let cool.
  6. STEP 1: Combine strawberries, vinegar, sugar, mustard, lemon juice, and herbs in processor and give it a few pulses.
  7. STEP 2: Whisk in olive oil. Season with salt and pepper to taste.
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