Spring... Garden... Strawberry... Salad... I only wish my garden was bursting with this bounty right now. Fortunately, the markets I visit have all the ingredients on hand. And who can say no to a little bacon and blue cheese??
Like many salad recipes, this one is a guide. Feel free to adjust/add/take-out according to your own taste. With the vinaigrette however, leave as is. It is seasonally sweet and spoonful worthy. The salad is delightful on its own for a nice lunch or light dinner or as a delicious accompaniment to some leftover cold fried chicken☺.Printable Recipe
Spring Garden Strawberry Salad
1 1/2 cups (5-ounces) fresh sugar snap peas, trimmed
2 ounces fresh arugula
2 ounces mixed spring greens
2 cups sliced fresh strawberries
1/2 English cucumber seeded and chopped
3/4 cup frozen English peas, thawed
4 ounces Gorgonzola cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette, recipe follows
Bring a medium pot of salted water to a boil. Blanch the sugar snap peas until bright green and crisp tender, about 30 seconds. Drain and plunge the peas into an ice bath to stop the cooking process. Once cool, drain the peas again and cut in half diagonally.
Toss together the arugula, greens, sugar snap peas, and next five ingredients in a large shallow bowl, serving platter, or individual plates. Serve with Sweet Basil Vinaigrette. Enjoy!
Sweet Basil Vinaigrette
makes about 1 1/2 cups
1/3 cup red wine vinegar
2 small shallots, chopped
3 Tablespoons granulated sugar
3 Tablespoons chopped fresh basil
1 Tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 2 Tablespoons Safflower or other neutral oil
Process the first 8 ingredients in a blender until smooth. With the blender running, add the oil in a slow and steady stream; processing until smooth. Use immediately, or cover and refrigerate until ready to use.
Source: Adapted from Southern Living, April 2012