Tangy Strawberry Salad

July 19, 2008 at 10:00 am 2 comments

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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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.

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