Strawberries are a great addition to salads. In today’s recipe they are tossed in a mix of baby spinach leaves, cucumber and tangy feta cheese. You can serve the salad as a side dish or topped with grilled chicken or fish as a main dish.
The vinaigrette in this recipe also incorporates strawberries with the addition of strawberry jam. While there are three recipes here, all come together quickly. Make the strawberry jam first so it can sit and cool. It will keep a about five days in the refrigerator. Use the jam as a spread for toast or muffins.
Summer Salad with Strawberry Vinaigrette
Serves: 6 (generously)
Preparation time: 15 minutes
Total time: 15 minutes
12 oz. baby spinach leaves
1/2 cup sliced red onion
1/2 English cucumber, cut lengthwise, sliced
1 1/2 cups fresh strawberries, sliced
4 oz. feta cheese, cut into cubes
Salt and pepper to taste
1 recipe Strawberry Vinaigrette (see recipe)
3 Tbsp. toasted slivered almonds, coarsely chopped
In a large bowl, combine the spinach, onion, cucumber, strawberries and feta cheese. Toss to combine. Season with salt and pepper and toss with a few tablespoons of the vinaigrette. Place on individual plates, top with cubed feta and sprinkling of almonds. Serve the remaining dressing on the side.
From and tested by Susan Selasky for the Free Press Test Kitchen. Analysis includes vinaigrette.
225 calories (61 percent from fat), 17 g fat (5 g saturated fat), 19 g carbohydrates, 6 g protein, 659 mg sodium, 17 mg cholesterol, 3 g fiber.
Strawberry Vinaigrette
Makes: 3/4 cup
Preparation time: 10 minutes
Total time: 10 minutes
This vinaigrette comes together in minutes. Thanks to the shortcut of using our Lemony-Strawberry Jam, it has a great berry and citrus flavor.
1/4 cup Lemony-Strawberry Jam (see recipe)
1/4 cup fruity olive oil
3 Tbsp. white balsamic vinegar or apple cider vinegar
2 Tbsp. water
1 tsp. sugar
1 small garlic clove, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
In a glass measuring cup, whisk together all the ingredients. Chill or use immediately. Refrigerate up to five days.
Adapted from www.southernliving.com. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis per 1 tablespoon.
58 calories (68 percent from fat), 5 g fat (1 g saturated fat), 5 g carbohydrates, 0 g protein, 103 mg sodium, 0 mg cholesterol, 0 g fiber.
Lemony-Strawberry Jam
Makes: About 1 1/2 cups
Preparation time: 10 minutes
Total time: 1 hour, 10 minutes
This recipe uses no pectin and doesn’t require a boiling water canner. Use it as a spread on toast or muffins or on top of bagels and cream cheese.
1 lb. whole strawberries, washed, hulled
1 /4 cups sugar
3/4 cup water
Juice and zest from one lemon
Pinch of salt
In a saucepan, combine all of the ingredients. Heat over medium, stirring until the sugar has dissolved. Bring to a boil and reduce to a simmer.
Cook until the mixture achieves a deep red color and has thickened, about an hour. The strawberries will break down and add to the thickness. Transfer mixture to a heat-proof jar or bowl and let cool to room temperature. Store in the refrigerator up to one week.
Adapted from Carla Hall and “The Chew” show at www.abc.com. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis per 1 tablespoon.
47 calories (1 percent from fat), 0 g fat (0 g saturated fat), 12 g carbohydrates, 0 g protein, 13 mg sodium, 0 mg cholesterol, 0 g fiber.
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