Spring Strawberry Salad Recipe
April is an absolute delight: longer hours of daylight and the daffodil bulbs that I (finally!) remembered to plant last fall are peeking up through the warming ground. Spring has arrived and for the produce market, that means strawberries are here! Shortcakes, chocolate covered berries, pound cake trifles…strawberries inspire great spring desserts . And because we’re all feeling healthy and craving fresh ingredients, how about some strawberries in your salad?
This tossed salad recipe is a crowd pleaser that is terrific lighter dish for your Easter or other warm weather dinner. It is made fast and easy by using a bagged romaine salad mix—one of the great all-time time savers-- though you could certainly substitute your favorite spring greens or even some baby arugula or spinach. (Slice up a fresh head of iceberg or romaine if you must, but really, today wouldn’t you rather be hunting for Easter eggs or eating Peeps than washing lettuce?).
Spring Strawberry Salad is definitely a keeper for the upcoming summer barbeque and potluck season. Bringing a dish to your next get-together? Forget the boring potato salad or baked beans. Just shake up the dressing in a mason jar and bring along your sliced strawberries and mandarin oranges in a couple of plastic containers. Transport it all with a bag of greens in a big salad bowl and you’re good to go. Toss together right before you eat to ensure crisp greens. The recipe is easily doubled for a crowd.
The recipe originally appeared and is adapted from Simple Strawberry Sensations, by Laura York (Simple Sensations LLC 2001). You might want to add a handful of blueberries or some candied walnuts or pecans.
2 stalks of celery, finely diced
1 10-11 oz. can mandarin oranges, all liquid drained
1 quart strawberries, hulled and sliced
1 bag prepared salad greens (romaine or spring mix)
Salad Dressing Ingredients:
1/4 cup vegetable oil
2 tbsp. granulated sugar
2 tbsp. vinegar
1/2 tsp. salt
6 drops hot pepper sauce
Dash of black pepper
In a large salad bowl, toss the salad greens with the diced celery. Add the sliced strawberries and drained mandarin oranges; toss gently. Mix together the salad dressing ingredients with a wire whisk (alternatively, shake in a tightly closed, lidded jar).
Right before serving, add the dressing to the greens and toss. For a little crunch, top with some candied walnuts or pecans.
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