Yes, you read that right. We skipped right over spring here in the northeast and went from 50s and 60s straight to 90.
Fortunately I had one I wanted to try.
A few weeks ago, we ordered salads at work and I got one that had blueberry vinaigrette with red onions and feta cheese. It sounds like an odd combination, but it was very tasty. (Although way too many red onions made their way into my serving. It looked like an onion party at the bottom of the bowl when I was done!)
So fast forward to this Sunday. I had some luscious looking strawberries from the farmer's market.
Emphasis on looking. They didn't taste quite as sweet as they looked, but they were good and were the first of the season, so all is forgiven. Plus they made an amazing vinaigrette!
I had lettuce - romaine and red leaf. To that I added slices of avocado and diced red onion. I sliced some strawberries on top. Because I was making this a meal, I also added in some pieces of my salmon burger.
It sure looked pretty.
But the best part was yet to come. I finally found a use for those Talenti jars that have been mysteriously accumulating. :)
First I mashed some blueberries and strawberries. I added them to the jar with some red wine vinegar and olive oil to taste. I mashed some more, then put the lid on and shook.
I drizzled it over the salad. (Doesn't that sound like a fancy chef word? I drizzled it. Better than I dumped it on top.)
The salad was so delicious and so refreshing that I made it again on Monday. This time I added sliced almonds and they gave it a fabulously satisfying crunch.
Oh - the red onion added just the bite the salad needed. I accidentally left them out on the second night and their absence was noted. :(
I've noticed that I tend towards adding fruit to salad. Am I alone in that or is that a habit for anyone else?
Want other strawberry salad ideas? Mary Jane shared one a few weeks ago for strawberries, spinach and goat cheese.