Along with lots of other people right now, we are trying to eat better at our house. Or at least some of us are, and we're the ones that do the grocery shopping and cooking. We had a homemade pizza tonight with a yummy strawberry salad. I had a similar salad at a local restaurant a couple weeks ago and was eager to try and replicate it. This has spinach, strawberries, goat cheese and a little bit of shredded unsweetened coconut. In its precious incarnations it also had toasted almonds in it, but I'm out of almonds right now so this one has sunflower seeds instead. What really makes this salad though is the dressing. I started with this recipe, but have made several changes this is the gist of what I ended up with...
Strawberry Vinaigrette
1/2 Cup Olive Oil
1/2 Pint Strawberries plus more as desired
1 Tablespoon Balsamic Vinaigrette
2 Tablespoons Strawberry Jam
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Dried Tarragon
1-2 Teaspoons Sugar
Whirl it all together in a food processor or blender and give it a taste. I only added part of the oil and vinegar the original recipe called for and was glad I'd stopped when I did. I wanted a really fruity tasting dressing and not something oily or with too strong of a vinegar taste. More sugar, jam and berries will send you in that direction.
We've been eating this salad a lot. That probably has something to do with how much dressing I made, but both girls are eating it, which makes me happy because if you look closely at the pizza, you will find one section lacking in veggies - that would be Sarah's side. She's been my little vegetarian that doesn't eat vegetables, but we're working on that. In just the past two weeks she's started eating grape tomatoes. I'm not sure if she thinks they're really grapes or what, but I'm trying not to make too big a deal out of it, even if I'm singing "Yippie!" on the inside.
Strawberry Vinaigrette
1/2 Cup Olive Oil
1/2 Pint Strawberries plus more as desired
1 Tablespoon Balsamic Vinaigrette
2 Tablespoons Strawberry Jam
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Dried Tarragon
1-2 Teaspoons Sugar
Whirl it all together in a food processor or blender and give it a taste. I only added part of the oil and vinegar the original recipe called for and was glad I'd stopped when I did. I wanted a really fruity tasting dressing and not something oily or with too strong of a vinegar taste. More sugar, jam and berries will send you in that direction.
We've been eating this salad a lot. That probably has something to do with how much dressing I made, but both girls are eating it, which makes me happy because if you look closely at the pizza, you will find one section lacking in veggies - that would be Sarah's side. She's been my little vegetarian that doesn't eat vegetables, but we're working on that. In just the past two weeks she's started eating grape tomatoes. I'm not sure if she thinks they're really grapes or what, but I'm trying not to make too big a deal out of it, even if I'm singing "Yippie!" on the inside.
No comments:
Post a Comment