Tomorrow is National Salad Day, so I wanted to post a fabulous salad for everyone to try. It came about because of a sale at the grocery store… and my need for strawberries for strawberry margaritas. My desire for tequila-infused strawberries lead to a really great salad dressing recipe… who would have guessed? Maybe next, a bacon craving will lead to a healthy whole grain casserole…
Start by lining a baking sheet with foil, cut the stems off the strawberries, and roast at 400°F for 20 minutes.
Drop in the blender with the balsamic and dijon, and puree.
Then slowly drizzle in the olive oil while the blender is running to create an emulsification.
Tear up some butter lettuce (or grab a bag, I promise not to tell), dice up some mango, slice some red onion thin, and sprinkle a little feta over it. Or a lot. I’m an extra-cheese kind of guy, no matter what the cheese.
Roasted Strawberry Balsamic Salad
- 6 strawberries
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1 head butter lettuce
- 1/4 red onion grated
- 1 cup feta
- 2 mangoes skin removed and cut into small pieces
Preheat oven to 400°F.
Cut stems off strawberries, place in a foil-lined baking sheet, and roast strawberries in the oven for 20 minutes.
Puree strawberries, including any juices you can pour off the baking sheet, balsamic vinegar, dijon mustard, salt, and pepper.
Slowly drizzle olive oil into the blender while it's running to create an emulsification.
Wash and tear butter lettuce into bite sized pieces, slice red onion into thin strips, dice mango into small pieces, and toss everything in a bowl with the feta cheese. Add strawberry balsamic vinaigrette.