Strawberry Walnut Salad with Creamy Balsamic Dressing
This salad couldn’t get any easier to make. The Creamy Balsamic dressing truly sets it off. I don’t give exact measurements for the ingredients, because you basically just want to have equal parts of each item, depending on how big of a salad you’re making.
Your favorite lettuce, a spring mix is my preference.
Chopped walnuts (I’ve also used slivered almonds when I didn’t have walnuts on hand.)
Optional: If this is a side salad, serve as is. If this is an entree salad, add grilled chicken.
Put all ingredients in a large salad bowl and top with Lemon Balsamic Vinaigrette. Enjoy!
Creamy Balsamic Vinaigrette
This recipe was given to me by a friend several years ago. I’ve made a few changes for my own preferences and now call it mine. The amounts given make a fairly large batch, about 32 oz. Feel free to cut it in half if you just want a few servings. I prefer to make all my dressings in larger amounts so I have them on hand for a couple weeks. If I’m going to the trouble, I’d like to enjoy it for a while!
2 shallots, minced
Juice from 2 lemons
6 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp dijon mustard
2 tbsp honey
1.25 cups of extra virgin olive oil
Salt and pepper to taste
Add all ingredients to a blender EXCEPT the olive oil. After well blended, slowly stream in the olive oil. Once the olive oil is incorporated, only blend for another 10-15 seconds. If you blend too long, the oil will begin to emulsify and the dressing will get thick. It will still taste great, it just won’t have a smooth consistency. This dressing goes perfectly on most any green salad. My favorite however is the Strawberry Walnut salad.
Photo coming soon!