Sweet, juicy red strawberries,
chopped red onion and torn butter lettuce are tossed with a honeyed
orange vinaigrette and garnished with toasted whole pecans and
crumble blue cheese.
Strawberry-Blue
Cheese Salad
- 8 cups lightly packed,
torn butter lettuce
1 pint basket (12 to 14 ounces) California strawberries, stemmed
and 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
- In large bowl, toss lettuce,
strawberries, onion and Orange Vinaigrette. Divide equally on
six salad plates. Top each serving with 1 tablespoon pecans and
1 tablespoon 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 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Makes about 1/2 cup.
*Tip: For the best flavor
and crisper texture when using raw onion in foods, soak in a
bowl of ice water for 15 minutes and drain thoroughly prior to
using in foods such as salads and salsas or as a condiment.
Recipe and photograph provided
courtesy California Strawberry Commission. ©2003 California
Strawberry Commission. All rights reserved. Used with permission.
