STRAWBERRY FIELDS SALAD
"This is great with either salmon or chicken on top. Shrimp works too."
FOR THE SALAD:
4 cup mixed field greens
1 cup strawberries, hulled and halved
1 medium jicama, peeled and julienned
FOR SERVING:
Strawberry Dressing (recipe follows)
1/4 cup pistachios, toasted, chopped
Combine greens, strawberries, and jicama in a salad bowl.
Just before serving, toss dressing with salad and sprinkle with pistachios.
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
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.
Recipe Notes
Makes 8 servings
Source: Stop and Smell The Rosemary: Recipes and Traditions to Remember by Junior League of Houston
"This is great with either salmon or chicken on top. Shrimp works too."
FOR THE SALAD:
4 cup mixed field greens
1 cup strawberries, hulled and halved
1 medium jicama, peeled and julienned
FOR SERVING:
Strawberry Dressing (recipe follows)
1/4 cup pistachios, toasted, chopped
Combine greens, strawberries, and jicama in a salad bowl.
Just before serving, toss dressing with salad and sprinkle with pistachios.
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
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.
Recipe Notes
Makes 8 servings
Source: Stop and Smell The Rosemary: Recipes and Traditions to Remember by Junior League of Houston
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