The last post, Macaroni and Cheese Cauliflower Bake, suggested serving with a side salad. This recipe is one I was lucky enough to discover in a Teaching Kitchen cooking class this summer and has become one of my personal favorites. The vinaigrette is fresh and tangy and adds a great flavor to the greens that is further brightened by fresh strawberries. If you can’t find strawberries, don’t despair, other fruit can easily be substituted in. Any type of berry can be used, peaches would be wonderful, and I’ve even done this with frozen blueberries, thawed before serving. The fruit could be omitted if you want, but I definitely suggest trying it with the berries!
Other additions that would taste great include ¼ cup sliced almonds, 2 tbsp feta cheese instead of the parmesan, and mixing up the types of greens used (baby spinach or romaine lettuce would both be excellent). The vinaigrette can be mixed up by using different types of vinegars and mustards; the only types I would not use are plain, white vinegar and regular yellow mustard.
Strawberry Salad with Honey & Lime Vinaigrette
Yield: 8 cups
Serving size: 2 cups
6 cups mixed greens, washed, dried
1.5 cups strawberries, hulled and sliced
½ small red onion, thinly sliced
1 Lime, fresh
1 tbsp red wine vinegar
1 tbsp honey
1 tsp Creole or Dijon mustard
1 tbsp basil leaves, fresh, chopped
2 tbsp olive oil
2 tbsp sesame or poppy seeds
1 tbsp Parmesan cheese, fresh grated
To taste fresh cracked pepper
In a large bowl, add the greens, strawberries, and sliced onions. Toss to mix well.
In a medium bowl juice the lime. To the lime juice, add red wine vinegar, honey, mustard, chopped basil and Parmesan cheese. Whisk to combine.
Continue to whisk the vinegar mixture while slowly adding in the olive oil to emulsify.
Right before serving, pour dressing over salad and gently toss to coat.
Individually plate each serving and sprinkle with sesame or poppy seeds. Enjoy!
Nutritional Information (per serving)
Total Fat: 8g
Saturated Fat: 1g
Monounsaturated Fat: 4g
Vitamin A: 52%
Vitamin C: 54%