From Scratch, With Love

Perfect Summer Entree Salad

with one comment

In high school, I had a friend, Clare, whose family made an amazing tossed salad that incorporated strawberries and balsamic vinaigrette.  They brought it to every crew food event we ever had.  Last night, I was in the mood to replicate it.  I’m sure it’s not very original to those of you who regularly use strawberries and balsamic vinaigrette, but it’s novel to my household.

Not having grown up on balsamic vinaigrette and never having made it before, I had to look online to see how it worked.  The basic idea seems to be 1 part olive oil, 1 part balsamic vinegar, garlic, salt, pepper, brown sugar, and dijon mustard.  Here’s how I did it.

Andrea’s Fruity Summer Salad (2 main courses or 4-6 side salads)

In a measuring cup or small bowl, whisk together

2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon unpacked brown sugar
1 teaspoon dijon mustard
1 clove of garlic, minced
Freshly ground black pepper, to taste
Salt, to taste

For the salad, rinse 2 cups of red leaf lettuce and 2 cups of baby spinach and place in a large salad bowl (or whatever greens you prefer).  Add the following, in bite-sized peices:

1 1/2 cups sliced strawberries
1/2 an avocado
2-3 very thin slices of red onion
1 cooked chicken breast

Add 1/2 cup raisins or craisins and 1/2 cup crumbled feta or goat cheese. Chopped walnuts or fried goat cheese might also be a nice addition.  Just before serving, add the vinaigrette and toss gently so that the salad components are mixed together and the dressing is well distributed.  Divide onto plates or allow guests to self-serve.

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Written by poperatzii

June 17, 2010 at 7:34 pm

One Response

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  1. […] served the chicken with a side summer salad variation and corn.  I reserved the chicken breast for other meals later this […]


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