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Thursday, May 13, 2010

Strawberry Balsamic Salad

This time of year I want to have salad with every meal. I prefer to keep them simple, some nights it is only mixed greens with a sprinkle of feta or gorgonzola and a simple vinaigrette. The easiest combination I find that still feels like you made an effort is the fruit, toasted nut, and cheese combo. I have used everything from the traditional store bought mandarins with gorgonzola to apples and brie. This salad follows that equation and nets some fine results.

Strawberry Balsamic Salad

adapted from Everyday Food

1/2 pint strawberries, quartered
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches salad greens
1/2 cup toasted pecan halves, coarsely chopped
1/4 cup goat cheese, crumbled
In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper.
To the strawberries, add vinaigrette, 1/2 cup toasted pecans, and salad greens. Toss to combine, sprinkle with goat cheese and serve.

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