This salad receipe I made recently for a family party and it instantly became a huge hit. I must give credit to Rita for sharing this one with the gang. Rita helped me get the dressing combination perfect (originally, I had too much vinegar). The photo shows how beautifully the color combinations look on a buffet table.
- 1 Package (approx. 6 oz.) Mixed Greens
- 1/2 lb. Fresh Strawberries, sliced for the salad (plus an additional 1/3 cup strawberries to “mash” for the dressing)
- 2 Kiwis, peeled and sliced
- 1/2 cup chopped Walnuts
- 1/2 cup Olive Oil
- 3 TBSP Balsamic Vinegar
- 1 TBSP Sugar
- Feta Cheese, 1/2 cup, crumbled or diced (buy imported, if you can find it. It is the best! We use “Doondis” feta)
For the Salad:
The listed ingredients above will make a salad large– enough to feed 4-6 people. I made a huge salad for my family party and had to triple the dressing (that is where I got myself into trouble and Rita bailed me out!)
Wash and spin, or, hand dry the greens and lay on a pretty platter. Slice the strawberries and kiwis to put on top of mixed greens.
Chop the walnuts until they are in small (but not tiny) pieces. Put walnuts in a hot frying pan and toast. Be careful not to burn the walnuts– when they start to give off an aroma, turn them over and off heat. Layer toasted walnuts on top of fruit.
Sprinkle feta cheese on top of the salad. (use as much or as little as you like. I like a lot!)
For the Dressing:
Combine 1/3 cup of mashed strawberries (a food processor does a nice mashing job). Add the oil and vinegar. Add the sugar and hand stir until the granules dissolve.
Pass the dressing to guests if you are seated for the meal; or place dressing in a pretty bowl beside the salad if you are serving a buffet. Enjoy!
Note: Please do not “dress” the platter of salad all at once. The greens will quickly become soggy.
From a tiny BEACH kitchen…
I needed a quick and easy appetizer to bring to Easter dinner. Krisann deserves the credit for this recipe. The bread and basil are super fresh. The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread. Just delicious! The basil and balsamic glaze are sprinkled on top. The plate looks amazing without a lot of effort. Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.
- French Bagette, sliced thin
- Fresh basil
- Cherry Tomatoes, halved
- Herb Goat Cheese
- Balsamic Glaze
- Olive Oil Spray
- Salt and Pepper
Heat oven to 375 degrees. Put sliced bread on cookie sheet. Spray with Olive oil, sprinkle with salt and fresh ground pepper. Bake 5 minutes. Use tongs and flip bread slices. Bake 3 more minutes. Meanwhile cut tomatoes in half and sliver the basil.
Spread each cooked bagette with goat cheese. Top with half a cherry tomato. Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil. It won’t taste or look the same. Then simply drizzle a small amount of balsamic glaze over the top. Serve on a long platter with fresh basil tucked in a corner ~ The presentation is beautiful. ~ ENJOY!