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Lilly’s Table

 
 
Lavender Lemon Chicken
© Lillys-Table.com Photo of Roasted Strawberry Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Roasted Strawberry Salad

from Lavender Chicken with Roasted Strawberry Salad with Prosciutto Snap Peas, the Week of May 6, 2012.
View the previous recipe for this meal.

Strawberries are roasted until their sweetness intensifies. Blended up with a bit of olive oil and balsamic they become a heavenly dressing to toss on greens. This is simply greens and dressing, but feel free to add your favorite spring vegetables such as snap peas, asparagus or green peas. Even a crumble of cheese or dusting of nuts would compliment this simple salad well.

Ingredients

  • 1½ cup strawberries, whole, stem sliced off
  • 1½ tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  • 4 cups spring greens, washed and dried

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400. Splash the strawberries with a bit of the olive oil and a drizzle of the balsamic. Spread in a baking dish, lined with parchment paper, if desired. Roast for 15-25 minutes until they are sizzling and soft. Place in the fridge to cool down quickly.

Once no longer steaming, place in a blender with the balsamic, salt and pepper. Whirl around until smooth. Taste. If it is not sweet enough (depends on your berries) add a drizzle of honey or your preferred sweetener.

While the blender is running, drizzle in the olive oil drop by drop until the dressing is well combined and smooth. Cool longer if needed. If the dressing is too warm it will wilt your greens.

Toss the greens with the cooled strawberry dressing just prior to serving. Garnish with edible flowers if available for fun!