We have some beautiful weather going on around here (except for rainy days and Mondays, that is). Gardens are coming alive, strawberries have been picked by the gallon and thumbs are turning green. So, what are you planning on doing with all that good produce? Here’s a suggestion that […]
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We have some beautiful weather going on around here (except for rainy days and Mondays, that is). Gardens are coming alive, strawberries have been picked by the gallon and thumbs are turning green. So, what are you planning on doing with all that good produce? Here’s a suggestion that should get you started and carry you all the way through the summer.
My Favorite Salad
1 Tbsp. red wine vinegar
1 Tbsp. orange juice
1 Tbsp. olive oil or canola oil
1 tsp. sugar
6 c. spinach or other salad greens
½ small red onion, thinly sliced
2 c. sliced strawberries
¼ c. sliced almonds, toasted
Combine the vinegar, orange juice, oil, sugar, and mustard (a jar with a lid is perfect — just shake everything together!). Place the greens and sliced onions in a large salad bowl and pour the dressing over it. Toss to coat. Top with oranges and berries, and sprinkle almonds over it all.
To toast almonds:
Stovetop: Add sliced almonds to a pan and place over medium heat, stirring occasionally for 2 to 5 minutes, until almonds are slightly golden brown. Remove from heat and allow to cool before using.
Oven: Preheat the oven to 350 degrees F. Placed sliced almonds in a single layer on a baking sheet. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so they don’t burn. Cool before adding to the salad.
Options: For a different dressing, try this:
3 Tbsp. balsamic vinegar
1 garlic clove, grated or finely minced
½ Tbsp. strawberry jam (or your jam of choice)
Freshly ground salt and pepper, to taste
Again, using a mason jar, add all of the ingredients and shake to combine. Taste it to see whether it needs more salt or pepper.
Want more options? Add a sliced avocado to the basic salad. Add protein — grilled chicken (use the dressing for marinade) or salmon. Top the whole thing with feta cheese.
