Strawberry-Blue Cheese Salad
A sweet and tangy salad featuring juicy strawberries, red onion, toasted pecans, blue cheese crumbles and tender butter lettuce dressed in a honeyed orange vinaigrette.
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.
Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.