Sweet, juicy red strawberries, choppedred onion and torn butter lettuce are tossed with a honeyed orangevinaigrette and garnished with toasted whole pecans and crumbleblue cheese.
Recipe: Strawberry-Blue CheeseSalad
8 cups lightly packed, torn butter lettuce
1 pint basket (12 to 14 ounces) California strawberries, stemmedand sliced 1/3-inch thick
1/3 cup coarsely chopped red onion*
Orange Vinaigrette (recipe follows)
6 tablespoons whole pecans, toasted
6 tablespoons crumbled blue cheese
Makes 6 side-dish servings.
Orange Vinaigrette: In small bowl, whisk 3 tablespoons vegetable oil;1 1/2 tablespoons white wine vinegar; 1 1/2 tablespoons thawed,frozen orange juice concentrate; 1 tablespoon honey; 1/2 teaspoonsalt and 1/4 teaspoon coarsely ground black pepper. Makes about1/2 cup.
*Tip: For the best flavor and crisper texturewhen using raw onion in foods, soak in a bowl of ice water for15 minutes and drain thoroughly prior to using in foods suchas salads and salsas or as a condiment.
Recipe and photograph provided courtesyCalifornia Strawberry Commission. ©2003 California StrawberryCommission. All rights reserved. Used with permission.
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