‘Tis the season. No, not that season. Finally spring has sprung. Here in the Midwest, it seems we have gone from winter to summer in fast forward. Don’t blink and miss any more of this glorious season.
I missed our annual ritual of strawberry picking this year. Roxanne and I always go out to the u-pick farm and pick berries. We have fun and gather the best tasting juicy berries. But, the season came later this year, and I went to Alaska on vacation. Yes, that is right. Alaska is the most beautiful spot on earth and I hope everyone has a chance to glimpse a bit of it. It is immense, so I know I only caught a glimpse, but it was beyond my expectations. The word “beautiful” just does not quite describe it. I am totally overwhelmed with gratitude from having seen the beauty that region offers. Add to that, a fun and relaxing week with my family and it was just perfect.
But, I missed the berry picking. (Oh, so sad…but maybe I can still run out and snag a few.)
Yikes! Memorial Day weekend is upon us. Grilling out, juicy ripe fruit, garden fresh vegetables, farmers’ markets, picnics and icy drinks are on the menu. Don’t let the summer speed by without enjoying it all.
It is definitely the season for salads, and this is one of my favorites. I love the versatility of fresh spinach leaves topped with all things fresh and wonderful. Strawberries and blueberries—yes, for sure. I add sliced red onions, sliced fresh, peppery radishes (I love the French variety I can now often find at farmers’ markets) and goat cheese crumbles. I top it with a few caramelized pecans and while you can buy a bag, I enjoy making these. Make a batch and store them, tightly sealed, in the freezer, for a quick salad addition.
If you wish, toss on some crisp, crumbled bacon, chopped cooked chicken, sliced hard-cooked eggs or a few fresh blueberries.
And, for the dressing, I adore this Poppy Seed Vinaigrette.
Want to know some great tips on getting those salad greens crisp and tasting like the best restaurant? Roxanne shared these tips in a previous post and be sure to read how she washes and spins them dry.
Now is the time for a taste of summer. Let me know what you add to your favorite summer salads.
Strawberry Spinach Salad with Poppy Seed Vinaigrette
Poppy Seed Vinaigrette:
¼ cup white wine vinegar
3 tablespoons honey
1 tablespoon coarse ground Dijon mustard
2 teaspoons poppy seeds
Salt and pepper to taste
3 tablespoons olive oil
Salad:
6 cups fresh spinach leaves
1 cup strawberries, stemmed and halved
⅓ cup fresh blueberries
¼ small red onion, thinly sliced
4 to 5 radishes, thinly sliced
¼ cup glazed pecans
¼ cup goat cheese crumbles
Poppy Seed Vinaigrette: In a small jar, with a tight-fitting lid, combine white wine vinegar, honey, mustard, poppy seeds and salt and pepper. Seal and shake to combine. Add the oil, seal and shake vigorously to combine and emulsify.
Combine fresh spinach leaves, strawberries, blueberries, sliced red onion, and radishes (or the salad fixings as you desire) in a salad bowl. Drizzle with some of the poppy seed dressing and toss gently to coat the ingredients. Add glazed pecans and goat cheese crumbles.
Makes 2 servings (and about ¾ cup vinaigrette)
Tip: Seal and refrigerate left over vinaigrette for use on another salad.
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