Heya!
How was your week-end? Mine was fantabulous!
Sunday was my very first Mother’s Day as a mom…and also my birthday! So I decided that I don’t just get a day, I got a whole week-end. It’s only fair, right?
My last birthday was my 30th, and we did it up in style…Vegas style! I am sooooo kidding on this! I was 5 months pregnant…it was like 40 degrees C…and I couldn’t have a drink {in Vegas!!!} on my 30th birthday. I am not lying when I say I was in bed before 9pm. Sad face
We were on our babymoon, a pre-baby adventure that took us to Vegas, the Grand Canyon, Monument Valley, Needles, Moab, Escalante, Bryce Canyon…at which point I was done. We were camping in a van…I was 5 months pregnant…you do the math. When you think about it, I actually lasted pretty long! Two whole weeks
But I am guessing you’re not here to read about babymoons and all that. So…about the salad….
Ben and I tend to get fixated on a specific salad and just eat them to death until one of us can just no longer deal with it. This winter, we ate Deb Perlman’s Kale salad with Cherries and Pecans. It is So. Good. We probably had it at least 2 times a week for 4 or so months. But as we all know, there is such a thing as too much of a good thing, right?
Plus, I am no longer interested in all the prep work that comes with kale…the washing and the shredding and the drying. OK I guess it’s not that much work. But compared to pre-washed spinach, it is.
Would you like to meet my new favorite salad?
Hiya spinach salad! Loaded with my favorite salad elements of something sweet {strawberries}, something crunchy {toasted almonds}, cheese! {feta}, something sharp {purple onion}, and avocado. Avocado needs no explanation, I hope.
I paired this wonderful, fresh, summery salad with a sweet and peppery vinaigrette made with roasted strawberries, balsamic vinegar, and freshly ground black pepper.
I am a super-huge fan of strawberries and balsamic vinegar, and I like the vinegar to have a serious bite to counteract the sweetness of the strawberries {example: this grilled salmon with a strawberry-balsamic reduction}. Adding a generous amount of freshly-ground black pepper to the mix only improved things
Feel free to adjust the balsamic vinegar and pepper to taste. Most importantly, be sure that the strawberries you use are sweet! In this case, the over-ripe, super sweet ones are the best.
And, don’t be afraid to be extra generous with this vinaigrette…it is mainly strawberries, after all, so you are free to slather it on, guilt-free.
Print ROASTED STRAWBERRY & BLACK PEPPER VINAIGRETTE