Spring Garden Strawberry Salad
This Spring salad is bursting with sweet and savory flavors!
Servings: 6
Equipment
Ingredients
For the Sweet Basil Vinaigrette
- ⅓ 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
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup plus 2 tablespoons Safflower or other neutral oil
For the Salad
- 1 ½ cups (5 ounces) fresh sugar snap peas, trimmed
- 2 ounces fresh arugula
- 2 ounces mixed spring greens
- 2 cups sliced fresh strawberries
- ½ English cucumber seeded and chopped
- ¾ cup frozen English peas thawed
- 4 ounces Gorgonzola cheese crumbled
- 6 cooked bacon slices coarsely chopped
Instructions
For the Sweet Basil Vinaigrette
- 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.
For the Salad
- 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!
Nutrition
Calories: 346kcal | Carbohydrates: 18g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 574mg | Potassium: 385mg | Fiber: 3g | Sugar: 12g | Vitamin A: 971IU | Vitamin C: 56mg | Calcium: 151mg | Iron: 2mg
