In May and June, fresh strawberries are impossible for me to resist. They look and taste fabulous and the prices are the lowest of the year. I usually end up with strawberries coming out my ears (no, not literally, but that would be interesting to see), and I don’t confine my use of them to desserts. They add a nice extra touch to salads, too.
- Mixed field greens
- Sliced fresh strawberries
- Thinly sliced red onions
- Five-spiced nuts
- Basil Vinaigrette (comes in a package from the Good Seasons people — make it according to package directions, but if you happen to have white balsamic vinegar use it, and throw in a packet of Splenda)
Mix together the above ingredients. Dress with Basil Vinaigrette. Plan to eat immediately.
Salads made with oil and vinegar dressings do not keep well. If you’re not sure how much you (or your guests) will eat, make as much as you think you will need, but don’t apply dressing to all of it. The salad will keep for another day without dressing, and you can always put dressing on more if you need to.
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