This is a disappointing post for me, personally, simply because I didn't get finishing touch pictures! This is one of my favorite salads for entertaining and it is a great crowd pleaser! And it looks so pretty when it is done. I made this for book club a few weeks ago to go with the King Ranch Casserole I made. It was so good as usual and was a perfect addition to my spread.
I went to visit my best friend, Toni, in Fairhope, Alabama a few weeks ago and I went to the Happy Olive while I was there. It is such a fun store full of olive oils, vinegars, sauces, teas and other fun little kitchen items. I picked up some strawberry balsamic vinegar and some basil olive oil while I was there. I decided to make that into a dressing for my favorite entertaining salad. It was delicious. You can use regular flavors for both, and I usually do. I have put the regular versions in the recipe below.
If you are having a party, guests or just want a party in your mouth at lunch, make this! It is perfect in the spring when strawberries are in season. I wish I had a picture for you but trust your imagination from just seeing the ingredients! If you are feeling really wild, some avocado may add even more flavor! Full recipe after the montage.
 |
| Everything's better with bacon! |
 |
| Note to self, cook bacon the day before so your house doesn't smell like it for book club. |
 |
| Hulling strawberries is weirdly soothing to me. |
 |
| I love strawberry season! |
Dressing:
2 tbsp. balsamic vinegar
1/2 tsp. Dijon mustard
4 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
Salad:
6 cups baby spinach
1 pint fresh strawberries, washed, top removed (hulled) and sliced
1/3 cup toffee pecans (or chopped walnuts or almonds)
1 small log of goat cheese, crumbled
1/4 cup dried cranberries
3 pieces of bacon cooked and chopped into small pieces.
In a large bowl combine the salad ingredients. Pour dressing over salad, toss well to combine.
In a large bowl combine the salad ingredients. Pour dressing over salad, toss well to combine.
Happy Cooking!
Missy
No comments
Post a Comment