{Recipe Share} Strawberry Salad with homemade Viniagrette

A few months ago, I was going to have some friends over and wanted to try a new and different salad. 

In my cooking magazines that I subscribe to, I am always seeing salads where they’re using slices of fruits.  Fruit?  In my salad?

Ummmm, no.

This house has always been the “Ranch dressing” style house where it seems to make its way on just about every dinner table.  Whether its a salad, a carrot, or a potato – Ranch is kind of what we always use.

I was sick of it though.

Sooooo…I decided to give something a try. 

I took a viniagrette recipe in one of my cookbooks, spiced it up a bit and took some of my favorite things in a salad and then added a fruit to it.

To say that I was concerned about how it was going to turn out would be an absolute understatement.  I sat down to the table saying, “Now, if you don’t like the salad, don’t feel like you have to eat it!  I won’t be offended…” yadda yadda yadda.

It ended up disappearing so fast, I barely got to fill my bowl.

So here she is.  My salad I make when I want to blow someone away.  Save it for a special occasion or make it on a weeknight if you want something bright and absoultely scrumptious to add to your meal.  Trust me when I say, it is absolutely DIVINE.

{Strawberry Salad with Homemade Strawberry Viniagrette}

1/3 c. sugar
1/4 c. red wine vinegar
1/2 c. vegetable oil
spoonfull of minced garlic
1/2 tsp. salt
1/2 tsp. paprika
fresh black pepper
1/2 pint fresh sliced strawberries

Bag of fresh spring greens
Handful of your favorite croutons
1/2 pint fresh sliced strawberries
1/2 c. crumbled goat cheese

Here are all the goods.

Oh yeah, and since I’m making a strawberry salad, thought a Strawberry Daiquiri would go quite nicely with my cooking adventure…

And on with the show!

In your little dressing holder (for the life of me, I cannot remember what they’re actually called…brain fart) add 1/3 c. sugar, 1/4 c. red wine vinegar and 1/2 c. vegetable oil.

 Now add 1/2 tsp. salt and 1/2 tsp. paprika.  (Once again, I always use my palm to measure)
Lastly, add a little fresh cracked black pepper on top.

This is what it should look like before you’ve given it a shake or ten.

Next, in your food processor (mine is such a sad sad machine, I am surprised its still alive) add a spooful of minced garlic.

Mmmmmm!  Strawberries!

Now, slice up 1/2 pint of strawberries.

Add them to your garlic in the food processor.

Take a few tablespoons of your dressing (so far) and add it to the food processor.  I find that this helps the strawberries puree much better.  You can also use red wine vinegar instead.

Next, turn on your food processor and puree your strawberries and garlic.  Puree means absolutely no chunks. (Unless they’re left up on the side like my photo in the bottom right!)

Now add your pureed strawberries and garlic into your dressing mixture and stir/pump/shake. 

Note: if you allow yourself to make this dressing ahead of time, know that it will partially separate with time.  Just mix it up again before serving and it tastes perfect.  This dressing will keep for 2 weeks in the refrigerator.

Last, but not least – grab yourself a pretty bowl.  (I always use this beautiful brown bowl that was given to us when we were married)  Add your spring greens, then your croutons, and the remaining 1/2 pint of strawberries.  Sprinkle yourself 1/2 cup of crumbled goat cheese on top. 

Goat cheese?  Don’t be afraid of it.  It is soft, crumbly and extremely mild.  Milder than swiss, than cheddar, than pretty much any other cheese I have come across other than Gueyere.  It is so creamy too.  Mmmmmm! 

Oh, and if you are going to put together the salad ahead of time, cover it with Saran wrap and make sure not to add the dressing until right before you serve.  I prefer to allow myself (and my guests) to add their own dressing just in case they like a little more or less viniagrette than I do.

Voila!  I’m telling you, absolutely DIVINE! 


Tags: , ,

Categories: Recipe Share, Salads


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One Comment on “{Recipe Share} Strawberry Salad with homemade Viniagrette”

  1. Amanda
    January 4, 2012 at 9:00 pm #

    I’ve had a salad similar to this and it is absolutely divine! If you’re not a fan of croutons or would like a healthy alternative to them I suggest sprinkling some chopped pecans or almonds on top:)

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