Fresh Ideas for Summer Salads
Mixed Greens Strawberry Salad with Strawberry-Infused Vinaigrette
This salad has a balsamic dressing that uses vinegar infused with strawberries. Infused vinegar is easy to make and works well with many flavors. Instead of strawberries you could also use the same amount in fresh cherries, figs or dates along with the balsamic vinegar. To make raspberry or herbal vinegar use a red or white wine vinegar to compliment those flavors. Store in the refrigerator during the infusion period for two weeks to a month. Then strain and use in recipes. The strained vinegar will keep for up to six weeks in the refrigerator.
4 cups mixed greens or baby spinach
1/2 cucumber, peeled, seeded and quartered
1 cup cherry tomatoes, halved
1 cup strawberries, hulled and sliced
parmesan cheese, shaved with a vegetable peeler
1 cup balsamic vinegar
1 cup strawberries, hulled and quartered
1/2 cup olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
To make the infused vinegar, heat the balsamic vinegar to 190 degrees and remove from heat. Place the 1 cup of quartered strawberries in a jar and pour the heated vinegar over the strawberries. Tightly seal the jar and place in the refrigerator for two weeks to a month. The longer you let it infuse the stronger the strawberry flavor will be. Remove from the refrigerator after the desired amount of time and strain the vinegar. Discard the strawberries that have been sitting in the vinegar. To make the dressing use 1/3 cup vinegar and combine with the mustard, olive oil, salt and pepper. Shake well to combine. To assemble the salad place the greens, cucumber, tomatoes, strawberries and parmesan shavings in a large salad bowl. Drizzle with the vinaigrette and serve. Remaining vinegar will keep in the refrigerator for up to six weeks.
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