|First Salad Attempt: Made with Chopped Nuts while Intoxicated|
Recipe by Robin
In a way, creating recipes is like reinventing the wheel. Somewhere, sometime, someone has put together a dish similar to what you’re creating. It might have even been you, especially if you belong to a CSA farm and get similar veggies for weeks at a time from a local farm. And so it is with strawberries in salad. I’ve combined them with spinach, Parmesan and pine nuts, with radicchio, butter lettuce, and feta, and simplest of all with arugula and goat cheese. And yet a bounty of mixed spring lettuce from our DIY square foot garden plus 5 pints of strawberries and some basil from our CSA inspired me to make yet another strawberry salad.
|A Few Simple Seasonal Ingredients|
|Fill Bowls with Greens Mix as You Like|
Using lettuce and basil from your own garden, or fresh-picked from a friend’s garden will make this recipe taste even better. As always, adjust the proportions of ingredients to your liking. Enjoy!
|Second Salad Attempt: Sliced Nuts, Not Intoxicated.|
Which Attempt Looks Better?
makes 2 large salads
5 – 6 cups mixed spring lettuces: young romaine, butter lettuce, oakleaf, red, etc.
1/3 cup basil leaves
~½ pint strawberries
~3 tbsp. chopped or sliced almonds
~1/3 cup Newman’s Own Lowfat Sesame Ginger dressing
Wash lettuces well and dry in salad spinner. Blot off remaining water while filling two large salad bowls. Tear lettuces into bite sized pieces as necessary.
Wash and dry basil leaves. Add small to medium sized basil leaves in an attractive pattern around the edge of the bowl. Tear in half if large.
Wash and hull strawberries. Cut into slices. Place in attractive pattern on top of greens.
Cut avocado into ½ - ¾ inch chunks. Place on top of strawberries.
Sprinkle salads with chopped or sliced almonds.