This is a great salad. It's just perfect for the summer with some
grilled salmon. Not only delicious but beautiful.
terry
Strawberry Fields
Serves 8
Stop and Smell The Rosemary, page 67
Strawberry Dressing
1 cup Strawberries -- hulled and halved
2 tablespoons Raspberry vinegar
2 tablespoons Brown sugar
1/4 cup Olive oil
1/4 teaspoons Sesame oil
1/2 teaspoons Lemon Juice
Salt and pepper
Salad
4 cup Field greens -- mixed
1 cup Strawberries -- hulled and halved
1 medium Jicama, Raw -- peeled and julienned
1/4 cup Pistachios, toasted -- chopped
Strawberry Dressing: Process 1 cup strawberries, vinegar, brown
sugar, olive oil, sesame oil, and lemon juice in a food processor or
blender until smooth. Season with salt and pepper.
Set aside.
Combine greens, strawberries, and jicama in a salad bowl. Just before
serving, toss dressing with salad and sprinkle with pistachios.
Recipe Notes
This is great with either salmon or chicken on top. Shrimp works too.
Exported from A Cook's Books -- Recipe management for Macintosh
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