Spring Garden Strawberry Salad

6 servings


1 1/2 cups (5-ounces) fresh sugar snap peas, trimmed

2 ounces fresh arugula

2 ounces mixed spring greens

2 cups sliced fresh strawberries

1/2 English cucumber seeded and chopped

3/4 cup frozen English peas, thawed

4 ounces Gorgonzola cheese, crumbled

6 cooked bacon slices, coarsely chopped

Sweet Basil Vinaigrette, recipe follows


Bring a medium pot of salted water to a boil.  Blanch the sugar snap peas until bright green and crisp tender, about 30 seconds.  Drain and plunge the peas into an ice bath to stop the cooking process.  Once cool, drain the peas again and cut in half diagonally.


Toss together the arugula, greens, sugar snap peas, and next five ingredients in a large shallow bowl, serving platter, or individual plates.  Serve with Sweet Basil Vinaigrette.  Enjoy!


Sweet Basil Vinaigrette

makes about 1 1/2 cups


1/3 cup red wine vinegar

2 small shallots, chopped

3 Tablespoons granulated sugar

3 Tablespoons chopped fresh basil

1 Tablespoon freshly squeezed lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup plus 2 Tablespoons Safflower or other neutral oil


Process the first 8 ingredients in a blender until smooth.  With the blender running, add the oil in a slow and steady stream; processing until smooth.  Use immediately, or cover and refrigerate until ready to use.


Printed from thegalleygourmet.net