Tuesday, June 30, 2015
Here's the 2nd great dish that's perfect for the upcoming 4th of July holiday.
This salad is one of our go-to salads during the summer months. We tend to eat much lighter than the rest of the year, and we eat tons of fresh fruits and vegetables. MGG and I love going to local farmer's markets and picking in season items to make for dinner over the weekend. It's a fun summer pass time.
This year has been one of the best I can remember for strawberries. they are so plump and juicy and need no sweetening. I just can't get enough of them. My Summer Salad features these wonderful berries and the combination of the sweet berries, tang from Gorgonzola cheese, and crunch of pecans is perfect. Something you will enjoy over and over all summer.
I also love items that are quick to put together. Who really wants to spend all day in the kitchen during the summer? Not me!
So make sure to round up your friends this weekend, and bring this salad. They will request seconds....no doubt!
Kitchen Tip: Add some grilled or rotisserie chicken to make this a main course salad.
7 cups of romaine lettuce, torn (1 large head)
1 cup of Gorgonzola cheese, crumbled
1 cup pecan halves
3 cups of fresh strawberries, sliced
1/3 cup extra virgin olive oil
3 T white wine vinegar
1/2 tsp kosher salt
1 tsp Dijon mustard
1 garlic clove, minced
In a large bowl add the lettuce. Layer on the cheese, pecans, and the strawberries. In a small mason jar add the oil, vinegar, salt, mustard, and garlic. Place lid on and shake to combine.
Pour dressing over the salad right before serving.