Food Friday: Strawberry Tossed Salad!

Brace yourself for the heat wave to hit this weekend into next week. When we get such a heat wave, I have noticed that we tend to not be hungry. Even the thought of turning on the oven warms up the house to same heat index outside. Judah and I took a short walk today to the mail box and were sweating by the time we got there.

Salads provide not only healthy options but also make a delightful, refreshingly cool side dish for such hot summer nights. The salad seems light enough for summer and yet seasonal enough for the Christmas table. Go to your local farmers market this weekend for some lettuce and fresh fruit (strawberries are nearing the end of season depending on your time zone) to make this Strawberry Tossed Salad. This recipe adds to any main poultry or pork dish.

The original recipe is listed below. As you might have discovered, I cook with what ingredients I have on hand though and rarely ever measure. The adapted recipe as eaten by my own family and friends is also listed below and I might add that they liked it.

Original Recipe

1/2 cup of vegetable oil
1/3 cup sugar
1/4 cup red wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon paprika
Pinch of white pepper
8 cups torn romaine
4 cups torn Bibb or Boston lettuce
2 1/2 cups sliced fresh strawberries
1 cup (4 ounces) shredded Monterrey Jack cheese
1/2 cup chopped walnuts, toasted

Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Just before serving, toss the salad greens, strawberries, cheese, and walnuts in a large salad bowl. Drizzle with dressing and toss. This recipe makes 6-8 servings.

Adapted Recipe

1/2 cup of olive oil
1/4 cup sugar
1/4 cup Balsamic vinegar
1/4 teaspoon garlic salt
1/4 teaspoon paprika
Pinch of white pepper
1 package of baby spinach
2 1/2 cups sliced fresh strawberries or fresh blueberries
1 cup (4 ounces) shredded Mozzarella cheese
1/2 cup chopped walnuts


Combine the first six ingredients in a jar with tight-fitting lid; shake well. Just before serving, toss the salad greens, strawberries, cheese, and walnuts in a large salad bowl. Drizzle with dressing and toss. This recipe makes 6-8 servings.