Sunshine and warmer temperatures puts me in the mood for salads of all kinds from pasta to fruit to beans and of course the usual mixed greens. And if there are strawberries involved, you know I will be right there to snatch one up. This is a twist on a spinach salad recipe my brother makes. Instead of having the strawberries in chunks on top, I decided to incorporate them into the dressing.
For a lunch or dinner meal idea, make your vinaigrette up in the morning and refrigerate it until you are ready to use. That way the flavors really blend in time for your salad prep. I think that this kind of sweet and tart strawberry dressing would go well as a side dish next to meatballs as a main. What do you think?
Update: I must apologize. My recipe service is going buggie on me so I am unable to display the nutrition facts or give you the option to select different print options. Please forgive me.
Serve this vinaigrette over spinach or arugula, toss and top with feta cheese, avocado or black olives. Feel free to add more sliced strawberries too.
7 fresh strawberries
1 green onion
1 small clove garlic
2 tablespoons seasoned rice vinegar,
1 teaspoon Colavita balsamic vinegar,
2 tablespoons extra virgin olive oil,
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
½ teaspoon whole-grain mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons pure maple syrup (optional if too tart)
- Puree strawberries and green onion in a small food processor or blender.
- Add garlic, seasoned rice vinegar, balsamic vinegar, extra virgin olive oil, tarragon whole-grain mustard, salt, freshly ground pepper, and syrup then blend again.
- Refrigerate if not using right away.
Approximately 5 servings