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Health & Fitness

Strawberry Salad with Maple Balsamic Vinaigrette

Local strawberries star in this salad that's perfect for the Fourth of July.

At 8 am in the morning, I was knee-deep in a strawberry patch, picking ripe berries at a local farm where I have a CSA membership.  By noon, I was digging into this salad, savoring the arrival of strawberry season in Wisconsin. 

I couldn’t resist a red, white, and blue palette in honor of the Fourth of July so I combined my fresh strawberries with blueberries and goat cheese.  I whipped up a sweet and tangy vinaigrette made from maple syrup and balsamic vinegar and tossed it with mixed baby greens.  For crunch, I threw in some homemade croutons.  

I loved the combination of colors, flavors, and textures in this salad.  It’s perfect for a light summertime meal, but would also make a festive side dish for a Fourth of July celebration.  Whatever’s on your menu this weekend (and I’d love to hear about it in the comments!), I wish you a safe and happy holiday!   

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Strawberry Salad with Maple Balsamic Vinaigrette

(printer-friendly recipe)

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The recipe makes enough for 2 entrée sized portions or about 4 side salads, though you could easily scale up for a crowd.  I make croutons out of stale French bread, tossing cubes of bread with olive oil and salt, then toasting them in a skillet over medium heat until golden brown. It’s best to toss the greens with the vinaigrette shortly before serving.

  • 3 cups baby spring greens mix
  • 2 Tablespoons Maple Balsamic Vinaigrette (recipe below)
  • 1 cup quartered fresh strawberries
  • ½ cup fresh blueberries
  • 1 ounce goat cheese, crumbled (about 2 Tablespoons)
  • 2 Tablespoons croutons

 

Toss the greens with the vinaigrette in a medium bowl, using more or less vinaigrette as desired.  Scatter the strawberries, blueberries, goat cheese, and croutons over the greens.  Serve immediately.

Makes 2 servings. 

Nutrition facts per serving:  216 calories, 5 g protein, 14 g fat, 7 mg cholesterol, 122 mg sodium, 4 g fiber

Maple Balsamic Vinaigrette

I like to make vinaigrette in a jar with lid so I can shake it up.  Or you can whisk the ingredients vigorously in a bowl. Be sure to use real maple syrup. This recipe makes about ⅓ cup vinaigrette. 

  • ¼ cup extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon real maple syrup
  • ½ teaspoon Dijon mustard
  • Pinch salt

 

Combine ingredients in appropriate container.  Cover securely and shake ingredients until combined, or whisk ingredients vigorously in a small bowl.  Taste and correct for seasoning, adding more maple syrup and/or salt as desired.  Store vinaigrette in the refrigerator. 

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