This delicious and healthy salad uses early summer greens and strawberries. (Other summer berries can be substituted) Sometimes I add a cooked chicken breast, hard-boiled eggs or Gorgonzola cheese on the top for a light summer dinner. Experiment by adding your own fresh vegetables to the salad. It is the honey-mustard-poppy seed dressing that makes it so good. I think this dressing would be great on any salad!
- about 1 pound lettuce or spinach (or combo)
- 1 avocado, peeled and sliced or chopped
- 1/2 pint strawberries, halved or sliced if they are larger
- 1/2 pint cherry tomatoes, halved
- 1 cucumber, peeled and sliced
- 1/2 small sweet onion, sliced thin
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 1/4 cup honey
- 2 teaspoons poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon pepper
Combine dressing ingredients in a jar and shake vigorously. Mix with salad just prior to serving.
|Hot Strawberry-Pepper Relish|
-1 box "no sugar needed" fruit pectin mixed with 1/4 cup sugar
-3 cups strawberries, mashed (including juice from berries)
-2 cups finely diced green bell peppers
-1 cup finely diced jalapeno pepper
-1 cup finely diced onion
-3/4 cup cider vinegar
-1 1/4 cup sugar
Mix the first 6 ingredients in a large saucepan/stockpot. Bring to a rolling boil. Add 1 1/4 cup sugar all at once, bring to rolling boil for 1 minute. Take off heat. Ladle into prepared canning jars with 2-piece canning lids. Process in a boiling water bath for 10 minutes.
Now, this is decadent!
|Strawberry Cake with Strawberry-Pecan Icing by Christy at Fudge Ripple|