Tangy Strawberry Salad

Mmmm! Summertime and the strawberries are finally worth eating again. I really don’t see the point of having such a wide range of produce all year round if it’s going to be icky and brown for 8 months of the year. I celebrated the return of plump, juicy, bright red strawberries this week by inventing this salad.

Tangy Strawberry Salad
Makes 2 large or 4 small servings

4 cups lettuce
1 cup strawberries, sliced
1 cup cucumber, sliced and quartered
½ cup red onion, thinly sliced
½ cup pine nuts

1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. maple syrup
¼ tsp. freshly ground black pepper

1. Divide the lettuce between 2 or 4 plates (depending on whether you are using this as a main or a side dish). Top with strawberries, cucumber, onions and pine nuts.
2. In a small bowl, mix together the oil, vinegar, mustard, syrup and pepper. Pour ½ (or ¼) of the dressing over each serving of salad. Serve immediately.

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