First of all, Happy Birthday America!! Second of all, this salad is utterly divine. Fresh summer strawberries are the star of this salad and when they are tossed with a light balsamic vinaigrette, they blossom with a whole new level of flavor. If you are too hot to cook, which happens a lot in the summer, this salad is total perfection and really can't be beat. You could add grilled chicken to bulk up this salad, but it is truly a delicious and hearty salad on its own. I first made it for a quick and easy dinner for Mark and I, but I loved it so much that I made it in a very large quantity for my sister's bridal shower this past weekend. I added slices of balsamic grilled chicken and whole snap peas and served it as a lunch entree. We were sweating to the oldies in the excessive heat warning in beautiful Southern New Jersey, but I think everyone had a fun time anyway. It was wonderful to see my fabulous family and I hope we didn't scare away Katie's future in-laws too much! I even got to sneak in a snuggle-fest with our family's newest cutie pie, Brooks. I couldn't have asked for a better day!
PS - The recipe for the Summer Vegetable Orzo Salad is coming up on Friday especially for Ed's Aunts - great to see you ladies and I'm looking forward to the wedding!
1 head romaine lettuce
1/2 cup pecans
1/4 cup crumbled feta (or blue cheese, if you prefer)
Balsamic Vinaigrette (makes about 1/2 cup - keep leftover dressing in the fridge)
1/4 cup balsamic vinegar
1/4 cup olive oil
1 Tbs. Dijon mustard
1 tsp. honey
1/4 tsp. each salt and pepper
1. Wash and slice the strawberries into bite-size pieces.
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