Fresh strawberry vinaigrette with sliced berries topping mixed greens for a great tasting simple summer lunch. Add some chopped walnuts for that extra crunch. Mmmmm 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 extra-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 two hand fulls). Add the dressing and toss until all the greens are moist.
Serve topped with 1-2 T of chopped walnuts on each plate.
July 7, 2016