Strawberry week continues with a salad. Other fruits, such as raspberries, citrus and pomegranate, are often used for salad dressing so why not strawberries? To keep up the strawberry theme and add even more berry deliciousness, I threw a handful of sliced strawberries into the salad itself.
Use your own favorite combination of salad ingredients but keep the strawberries!
- Strawberries, 1/2 cup when chopped and mashed
- Olive Oil, 1/2 cup (I used extra light olive oil for this. I didn’t want the heavy flavor of extra virgin to overpower the berries.)
- Raspberry Balsamic Vinegar, 1/4 cup
- Sugar, 2 tablespoons
- Heavy Cream, 3 or 4 tablespoons
- Baby Spinach
- Mixed Greens
- Red Onion
- Sliced Almonds
- Feta Cheese
Rinse a few berries and chop them into small chunks.Sprinkle them with sugar.Muddle, or mash, them until they’re almost pureed. I could’ve used the food processor but it seemed a waste for such a small task.Measure the oil and vinegar in a big glass measuring cup. It really doesn’t have to be precise.Season with a little salt and pepper and whisk in the strawberry puree.Just before serving, whisk in the cream.Toss the greens in a large bowl.Slice the red onion into thin rings and throw it in.Slice the avocado into wedges and add it. Sprinkle with crumbled feta or goat cheese.Slice a few more strawberries.Top it off with sliced or slivered almonds.Serve it up……and top it with dressing.