Spring Greens with Strawberries was recommended as a recipe in a lovely brunch collection. The minute I spotted it, I remarked to myself, “Easter!” I was right.
Greens, avocado, fresh dill, and sliced fresh strawberries are tossed in a light dressing of olive oil, red-wine vinegar, honey, Dijon mustard, salt and pepper, and chopped shallot. (I also sprinkled in a few roasted sunflower seeds.)
I held out a portion of the salad mixture and put in fresh raspberries instead of strawberries; this was Hubby’s serving. He was pleased.
How beautiful this looked on the plate! Leftovers were great, as well. Yesterday Hubby and I were bopping out and about; we packed our lunch in a cooler. Instead of hitting the drive-throughs when lunchtime arrived, we stopped, pulled down the tailgate, and opened our plastic-sealed salad containers. We had a great lunch with leftover Spring Greens with Strawberries (or raspberries) salad!
Spring Greens with Strawberries
1/2 cup olive oil
1/4 cup red-wine vinegar
3 tablespoons honey
1 small shallot, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt (or salt substitute)
1/4 teaspoon freshly ground pepper
1 (5-ounce) package arugula
1 (4-ounce) package watercress
1 pint fresh strawberries, sliced
1/4 cup chopped fresh dill
1 avocado, cut into 1-inch pieces
Whisk together first 7 ingredients in a small bowl until mixture is blended. Cover and chill until ready to serve. In a large bowl toss together arugula and next 3 ingredients. Top with avocado; just before you serve drizzle with half of vinaigrette. Serve with remaining vinaigrette. Makes 8 servings. (Source: Southern Living February 2012).