Wednesday, March 31, 2010

Easter: Spring Salad with a Creamy Strawberry Balsamic Vinaigrette

Now that we are into Spring, salads are something that most people, as well as myself, favor. Something light and fresh, is more appealing than a hot, heavy meal. One of my favorite salads is the Spring Salad. Although there are different variations to this, the recipe below is my favorite and the Creamy Strawberry vinaigrette is delish . This is also a perfect addition to your Easter brunch. Our Easter table will definitely be having this fresh, tasty side. I can't wait!

Spring Salad

1 medium red onion, cut into 1/2 inch-thick slices
2 tbs. olive oil
1 (6-ounce) bag fresh baby spinach
1 (5-ounce) bag fresh baby arugula
10 strawberries, hulled and sliced
1 1/2 cups praline pecans (candied)
3/4 cup blue cheese crumbles
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper


Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Using a pastry brush, lightly coat onions with olive oil. Bake for 20 mins., or until tender and brown. Remove from oven. When onions are cool enough to handle, chop coarsely.
In a large bowl, toss together onions, spinach, arugula, strawberries, pecans and blue cheese. Season with salt and pepper.

Creamy Strawberry Balsamic Vinaigrette


1/2 cup prepared strawberry syrup
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup mayonnaise
3 tbs. chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

In a medium bowl, whisk together ALL the ingredients until smooth. Cover, and chill for at least 2 hours before using. Store, covered, in refrigerator for up to 3 days.