Favorite Strawberry Salad with Strawberry Balsamic Dressing
Yield: 4 side dish servings (plus enough dressing for several salads)
A hearty portion of this seasonal standout is delightfully satisfying in its own right. When paired with a protein of choice, it offers an easy weeknight meal that’s 100% worthy of company.
For the dressing:
  • 1 cup fresh strawberries, washed and hulled
  • 1/4 cup balsamic vinegar (no need for aged or “good” balsamic; white balsamic is a delightful alternative)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon pure maple syrup (could substitute honey)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt and a few grinds of the pepper mill
For the salad:
  • 4-5 cups chopped romaine, butter lettuce, or mixed greens of choice
  • 1 cup strawberries, chopped or sliced
  • 1/4 cup very thinly sliced red onion (may substitute 2 sliced scallions)
  • 1/4 cup crumbled goat cheese (may substitute feta or blue cheese)
  • 1/4 cup roughly chopped candied pecans (could sub candied or salted almonds or walnuts)
  • Optional: 1/2 a small avocado, chopped; 2 cups cooked chicken, chopped; 1 cup snow or snap peas*
Instructions
  1. To make the strawberry balsamic dressing: In a blender or food processor, blend the strawberries, balsamic vinegar, olive oil, maple syrup, Dijon, salt and pepper until smooth.  The dressing can be made in advance and will keep for up to 2 weeks in the fridge. There will be enough dressing for several salads.
  2. In a large bowl toss the lettuce, strawberries, red onion, goat cheese and candied pecans, along with any optional ingredients, if using. (Feel free to go a little heavier on any ingredients you particularly enjoy.)
  3. Toss with enough dressing to lightly coat or drizzle dressing on top of individual plated portions.
Notes

*Snap or snow peas are a lovely addition. When very fresh and tender, they can be tossed in raw (it is best to string them first). If you’d like them to be a bit more tender, add them to boiling water for 1 minute and then drain and run under cook water or place in an ice bath immediately. Drain very well. This step may be done well in advance. After cooling and draining, cover and refrigerate until ready to use.

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