Greens and strawberry salad
Prep time: 10 minutes
This recipe may remind you of those spinach-strawberry salads with poppy seed dressing that were popular a while ago. You can make this salad with lettuce, spinach, arugula, tender young Swiss chard leaves or whatever leafy green you prefer, alone or in combination.
The addition of other spring greens and walnuts and the lighter dressing update this gorgeous salad. Roasted fresh beets would be another springtime addition.
Adapted by the Atlanta Journal-Constitution from a recipe provided by Margie Thorpe, www. vegetablehusband.com.
1/2 cup chopped walnuts
4 1/2 teaspoons extra-virgin olive oil, divided
1 stalk green garlic, thinly sliced
2 cups sliced strawberries
1 bunch small green onions, thinly sliced
1/2 cup (2 ounces) shaved and crumbled Parmesan
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 teaspoons aged balsamic vinegar
4 cups butter lettuce, leaves torn into bite-size pieces
In a small dry skillet, toast walnuts over medium-low heat, stirring frequently, until lightly browned, about 4 minutes. Transfer walnuts to a salad bowl and allow to cool.
In the same skillet, heat 1 teaspoon olive oil over medium heat and add green garlic. Sauté just long enough to bring out the aroma, about 1 minute, and add to the walnuts in the salad bowl.
In a medium bowl, combine strawberries, green onions, Parmesan, pepper, salt, vinegar and remaining 3 1/2 teaspoons olive oil. Toss gently to combine.
Arrange greens on serving platter. Top with strawberry mixture and sprinkle with walnut-green garlic mixture. Serve at once.
Per serving: 220 calories (percent of calories from fat, 67), 9 g protein, 10 g carbohydrates, 3 g fiber, 17 g fat (3 g saturated), 8 mg cholesterol, 257 mg sodium.