Spring means strawberries! Spend a sunny day outside picking your own bright, juicy strawberries at Point Harbor and then come home and make this fresh, delicious salad.
Strawberry Salad
- 6 cups spring greens
- 1 pint strawberries
- ½ red onion
- Candied walnuts
- Roquefort or goat cheese
- Salt
- Freshly ground pepper
- Balsamic vinaigrette of your choosing
To make the salad
- Wash and dry the greens
- Wash the strawberries, remove the tops, and and cut them into quarters
- Slice onion into slivers
- Add greens to chilled bowl, season to taste with salt and pepper
- Top with strawberries, onion, candied walnuts, cheese
- Serve immediately with dressing on the side
Tips for enjoying a restaurant quality salad:
- Chill your bowl in the freezer for at least 20 min before serving your salad
- Add salt (and freshly ground pepper) to your salad
- Make your own salad dressing
Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup aged balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove finely minced garlic
- Salt
- Freshly ground pepper
To make the dressing
- Combine ingredients – you can whisk by hand but it will get combined better if you put it in a blender.
This salad is the perfect side to be served with grilled steak or chicken right off the grill!