Lately, I've been stealing away every moment possible to sneak out of the kitchen and into the brilliant green of spring. Here in Atlanta, the farmer's markets are kicking off their seasons and the you-pick strawberry patches are opening for business. If you are lucky to find a cache of berries near you, share this salad with family or friends. Not only is it beautiful and packed with flavor, it's also a powerhouse of antioxidents and phytochemicals!
Spring Strawberry Jam Salad
¼ Cup (No Sugar Added) Strawberry Jam
¼ Cup Balsamic Vinegar
1 Tsp Dijon Mustard
3 TB Extra Virgin Olive Oil
1/2 Tsp each Salt and Black Pepper
8 Cups Spring Greens – Baby Spinach, Arugula or other Lettuces
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
2 Cups Sliced Strawberries
4 Oz Goat Cheese, Crumbled
1/4 Thinly Sliced Green Onions
1/2 Cup Toasted Chopped Almonds
To make the dressing, add the jam, vinegar, mustard and oil to a jar and shake well. Season with the salt and pepper.
To make the salad, toss together the salad ingredients. Beginning with one-third of the dressing, toss the salad, adding more if necessary.
For more recipes like this salad, join Healthy Chef Partyologist Nancy Waldeck on her website at www.tasteandsavor.com or visit the website to subscribe to the Friday Four – A Recipe and Four Healthy Ideas you can enjoy each Friday!