Strawberry Salad with

Balsamic-Yogurt Dressing

May: National Strawberry Month

We have attended both the Poteet and Pasadena strawberry festivals—the only two of their kind in Texas. Poteet (outside of San Antonio) holds theirs in April while Pasadena’s (in the Houston area) event is this month. We enjoy experiencing the energy in the carnival-like atmosphere, seeing cute strawberry mascots and royalty (scholarship winners) wearing red walking around the festival grounds and tasting everything made with strawberries (shortcakes, ice cream, jams and jellies, drink mixes and more)!

It is also getting warmer (hot!) in Texas so we like to cool down with something light featuring this month’s fruit: strawberry salad with balsamic-yogurt dressing. Strawberries are abundant now at our local grocery stores and we buy them in bulk there, if not at the festivals. For National Strawberry Month, mix some fruit with vegetables and make a strawberry salad with balsamic-yogurt dressing.

Recipe

For the balsamic-yogurt dressing

  • ½ cup olive oil, extra virgin
  • ¼ cup balsamic vinegar
  • 1 clove garlic, minced
  • 3 tablespoons maple syrup or honey
  • salt and pepper to taste
  • ¼ tablespoons plain yogurt

Directions

In a bowl, combine the olive oil with the balsamic vinegar. Stir in the minced garlic. Add the maple syrup or honey.

Season with salt and pepper to taste. Stir in the yogurt. Mix until the salad dressing is creamy.

For the strawberry salad

  • 2 cups mixed greens (spinach, kale, chard, etc.)
  • 2 tablespoons feta cheese, crumbled
  • 1 tablespoon cooked bacon, crumbled
  • 3-4 strawberries, sliced
  • toasted almonds (to sprinkle)

Directions

In a salad bowl, place the mixed greens. Sprinkle feta cheese and bacon. Arrange the sliced strawberries on top. Pour about 3+ tablespoons the salad dressing. Sprinkle the toasted almonds. Serve immediately.

 

Notes

  • This is a colorful and complementary salad. The greens are balanced by the red strawberries (like on the color wheel) and the bitterness of the vegetables is tempered by the sweetness of the fruit.
  • Search our blog for more strawberry recipes.

 

Spinach Salad with

Warm Bacon Dressing

Spinach-Bacon Salad

March 26: National Spinach Day

Popeye loves spinach and Olive Oyl, but we love our spinach salad with bacon just as much! The healthy-green-vegetable leaves go well with a not-so-healthy-but-delicious dressing. The caramelized red onions and sauteed mushrooms lend a yummy flavor and the eggs add a bright color to this hearty and tasty salad. Prepare what Popeye would love, too, and make a spinach salad with warm bacon dressing for National Spinach Day!

Recipe

(Adapted from Pioneer Woman)

For the spinach salad

  • 8 ounces baby spinach, washed and dried
  • 1 small red onion
  • 1 cup white button mushrooms, sliced
  • 2 hard boiled eggs, sliced
  • 6-8 slices bacon

Directions

Prepare all the ingredients for the salad. Slice the red onion thinly and separate into rings. Slice the mushrooms. Boil, cool and shell the eggs. Slice them and set aside.

Spinach-Bacon Salad

Fry the bacon until cooked and crisp. Reserve 6 tablespoons of bacon grease for sautéing the onions and mushrooms and for making the salad dressing. Remove the bacon from the skillet and drain on paper towels. Crumble and set aside.

Spinach-Bacon Salad

In the another skillet, heat two tablespoons of bacon grease and slowly fry up the onions until wilted and caramelized. Transfer to a plate and set aside. In the same skillet, fry up the mushrooms, adding another tablespoon of bacon grease, if necessary. Transfer to a plate and set aside. Make the warm bacon dressing.

Spinach-Bacon Salad

For the warm bacon dressing

  • 3 tablespoons reserved bacon grease
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • ½ teaspoon dijon or honey mustard
  • dash of salt

Directions

In a small pan, mix the reserved bacon grease, vinegar, sugar, mustard and salt. Mix well over low heat.

Spinach-Bacon Salad

Assemble the salad. In 2-3 individual salad bowls, layer the spinach on the bottom. Top with the caramelized onions, mushrooms and crumbled bacon. Pour the warm bacon dressing over the salad and toss lightly to combine. Garnish with boiled egg slices. Serve immediately.

Spinach-Bacon Salad 

Notes