Inspired by my round-up of 30 Low-Heat Recipes to Survive a Heat Wave, I decided to post the recipe for this amazing salad which I threw together after I realized my Pintester Challenge dish was going to fall flat. Remember this beast?
Yeah. The pork? Not so tasty. Like really, if you haven't read about my Pork Debacle, go do so. I barely made it out alive. But the salad? Magnificent. It truly saved my dinner that night.
And this vinagrette?
Definitely on my rotation of homemade salad dressings forever now. It's amazing, and it's been over a week and it's still going strong. I think I'll toss it in the trash over the weekend, just to be safe, but since I'm so sporadic with my salads, it's good to know I can keep it around for a little while at least.
|This is how Finn feels in the heat.|
Thankfully, the heat wave is supposed to break on Sunday. This is a godsend--I'm really missing my oven. I love salads, but I get so sick of them so fast. And being able to walk around and actually ENJOY the sunshine, instead of leaping from shady spot to shady spot and still finding my makeup melted off by the time I reach my destination. Uncool.
Strawberry Balsamic Dressing
- 5-8 large strawberries
- 2 tbs sugar or honey
- 1/4 cup olive oil
- 3 tbs balsamic vinegar, or more, to taste
- freshly ground black pepper
-In a food processor (or hand-crank Pampered Chef Food Processor, like I have and love), puree the strawberries with the sugar and let sit for ten minutes.
-After ten minutes, add the remaining ingredients. Taste, and adjust ingredients to your liking. Store in the fridge in a lovely glass bottle. The olive oil may become viscous in the fridge, so when ready to use, allow to sit at room temp until liquid again. The dressing will last about a week and a half to two weeks if kept refrigerated.
For the salad: I used a spring mix from my Market Share haul from Kitchen Garden, boiled some golden beets (also from the share), then sliced them thin and added them to the salad with some bits of garlic scapes and goat cheese. Simple, delicious.
Note: If you happen to be lucky enough to NOT be in a heat wave right now, I imagine roasting the strawberries with a splash of balsamic before pureeing would be DIVINE. I will definitely try this next time.