Saturday, April 18, 2009

Spring Salads

I’m so pleased to see that spring is well and truly here in England. The flowers are out; I’ve even got bluebells (one of the later bloomers in terms of English spring flowers) in my garden now. Now the clocks have gone forward it stays lighter longer and I notice I feel more energetic.

As a result I have been making a lot of salads, both complete dinner salads and side salads. Inspired by a couple of recipes my cousin Esther makes, I got a bit creative the other night and used strawberries in a savory side salad. It was delicious. It is not really enough of a recipe to be on the Recipe of the Week page, but I do want to share it as I hope it inspires you to try some versions of your own. Mixing fruit and nuts together with salad leaves can make for some very tasty experiments! Provided you go easy on the dressing and don’t use too many nuts, they are a very healthy choice as well.

I bought a ready-made speciality aged balsamic vinegar dressing from Waitrose, but any good balsamic dressing would be fine. You can even make one yourself using 2 to 3 tablespoons each of olive oil and good aged balsamic vinegar plus 1 tablespoon of honey.

Strawberry and Macadamia Nut Salad
Serves 3 - 4

About four to five cups mixed salad leaves (I used a bag of mixed salad and added about a cup of torn iceberg lettuce)
10 - 12 large strawberries, washed and sliced in about four slices each
2 handfuls of macadamia nuts
3 - 4 tablespoons of balsamic vinegar dressing

Toss everything together in a salad bowl. It’s nice to hold back a couple of strawberries and a few nuts just to decorate the top of the salad.

This recipe is so delicious you might want to make extra. We all had seconds!!

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