Fresh strawberry vinaigrette with sliced berries topping mixed greens for a great tasting simple summer lunch. Add some chopped walnuts for that extra crunch. Ummmm good.
Inspired by a Rachel Ray Food Network recipe that used strawberry jam I modified to use fresh berries instead.
Notes: The Rachel Ray recipe used jam and I used the ripest berries and mashed them with some sugar. I find balsamic vinegar very strong tasting and I cut it back by a third. This is listed as an option. I’m adding some chicken next time and my meal will be complete.
Rinse and trim 2 cups (1 lb.) of fresh strawberries. Set aside 3-4 of the softest berries.
Chop the soft berries and combine with 1/2 tsp of sugar.
Add 2-3 tsp of balsamic vinegar, 3 T good estra-virgin olive oil and a touch of pepper and salt. I used about 1/8 tsp each. Mix well with a fork, mashing the strawberries into the mix.
Add the sliced berries to 5-6 cups of mixed greens (about 2 hand fulls). Add the dressing and toss until all the greens are moist.
Serve topped with 1-2 T of chipped walnuts on each plate.
- 2 cups (1 pound) fresh strawberries
- 3 T extra-virgin olive oil
- 2-3 t balsamic vinegar
- 1/2 t white sugar
- salt and pepper to taste
- 1/4 to 1/2 cup chopped walnuts
Prep time: Total time: Yield: 4 servings