Baby Greens Salad with Strawberries & Blue Cheese
Main Ingredient: Vegetables
Yield: 4 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
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- Serving
- 4
Ingredients
FOR THE DRESSING:
- 3 large or 5 medium strawberries, washed and hulled
- 2 tablespoons balsamic vinegar, plus extra for berry purée
- 1/3 c. fruit-flavored extra virgin olive oil
- 3/4 tbsp. sugar
FOR THE SALAD:
- 5-6 oz baby bitter greens mixture (spinach, arugula, mache, watercress) or all spinach
- 1/3 c. remaining strawberries, sliced
- 4 ounces packaged oven-roasted almond slices
- Salemville® Blue cheese, crumbled and added to taste
Directions
- To make the dressing whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand). In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
- Place greens in salad bowl. Add desired amount of dressing and toss. Add almond slices and blue cheese and lightly toss. Serve immediately.
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