Crisp baby greens, fresh sliced strawberries, roasted almond slices and blue cheese crumbles tossed with a strawberry-balsamic vinaigrette.

Baby Greens Salad with Strawberries and Blue Cheese

Dressing:
3 large or 5 medium strawberries, washed and hulled, from 1-pound container
2 tablespoons balsamic vinegar plus extra for berry purée
1/3 cup fruity, extra virgin olive oil
2 1/2 teaspoons granulated sugar

 

Salad:
5 to 6 ounces baby bitter greens mixture (spinach, arugula, mache, watercress) or all spinach
Remaining strawberries, sliced
1/3 cup packaged oven-roasted almond slices
4 ounces Wisconsin Blue cheese, crumbled

1. For the Dressing: Whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand).
2. In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
3. For the Salad: Place greens in salad bowl. Add desired amount of dressing and toss. Add sliced strawberries, almond slices and blue cheese and lightly toss. Serve immediately.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.