Spring Strawberry Salad Supreme
A garden-grown welcome to spring full of greens, strawberries, and textures. Also with a recipe for vinaigrette to compliment.
- Mixed spring lettuce greens – romaine, red and green oak leaf, arugula, assorted lettuces
- Baby spinach greens
- 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.)
- Basil and mint leaves, torn.
- Confetti mix of green, yellow, orange, and red peppers in a tiny dice
- Red onion, diced
- Candied pecans, recipe below
- Chèvre cheese, diced and rolled in a mix of chopped fresh parsley and freshly ground pepper
- Red and black grapes, halved
- Strawberries, thinly sliced
- Avocado, cubed and tossed in lime juice (for flavor and to prevent discoloration)
- CANDIED PECANS
- 1 TB unsalted butter
- 1 TB light brown sugar
- ½ cup pecans
- Pinch of kosher salt.
- STRAWBERRY & BALSAMIC VINAIGRETTE
- ½ cup strawberries, chopped
- ¼ cup balsamic vinegar
- 2 tsp sugar
- 2 tsp Dijon mustard
- 1 TB lemon juice
- Pinches of rosemary, thyme, and oregano
- ½ cup olive oil (I used Bertolli Extra Light Olive
- Oil, which doesn’t overpower any of the other flavors.)
- Pinch Kosher salt and a few grinds of pepper
- As for the amounts of each ingredient, remember, this is a salad. It isn’t rocket science, so just mix and go.
- CANDIED PECANS
- STEP 1: Melt butter and stir in sugar, salt, and pecans. Cook over medium-low heat for about 2-3 minutes.
- STEP 2: Spread out on wax paper. Let cool.
- STEP 1: Combine strawberries, vinegar, sugar, mustard, lemon juice, and herbs in processor and give it a few pulses.
- STEP 2: Whisk in olive oil. Season with salt and pepper to taste.
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