Strawberry-Blue Cheese Salad

Strawberry-Blue Cheese Salad Recipe - Delicious and Easy-to-Make Dish

| Servings: 6

Introduction

This refreshing and flavorful Strawberry-Blue Cheese Salad is the perfect combination of sweet and savory. The juicy California strawberries, tangy blue cheese, and crunchy pecans come together beautifully in this salad.

History

The combination of strawberries and blue cheese in a salad is a classic pairing that has been enjoyed for many years. This recipe puts a modern twist on the traditional strawberry and blue cheese salad by adding a zesty orange vinaigrette.

Ingredients

8 cups of lightly packed, torn butter lettuce
1 pt (473 ml) basket (12 to 14 oz (397 g)) of California strawberries, stemmed and sliced 0.33 inch thick
0.33 cup of coarsely chopped red onion
orange vinaigrette (recipe follows)
6 tbsp of whole pecans, toasted
6 tbsp of crumbled blue cheese

How to prepare

In a large bowl, toss together lettuce, strawberries, onion, and orange vinaigrette. Divide the mixture equally onto six salad plates. Top each serving with 1 tbsp of pecans and 1 tbsp of blue cheese. This recipe makes 6 side-dish servings.
For the orange vinaigrette, whisk together 3 tbsp of vegetable oil, 1.5 tbsp of white wine vinegar, 1.5 tbsp of thawed frozen orange juice concentrate, 1 tbsp of honey, 0.5 tsp of salt, and 0.25 tsp of coarsely ground black pepper in a small bowl. This will yield about 0.5 cup of vinaigrette.

Variations

Substitute walnuts or almonds for the pecans.
Use goat cheese or feta cheese instead of blue cheese.
Add grilled chicken or shrimp for extra protein.

Cooking Tips & Tricks

Make sure to toast the pecans before adding them to the salad to enhance their flavor.

- Use fresh, ripe California strawberries for the best taste and texture.

- Toss the salad gently to ensure that the ingredients are evenly coated with the vinaigrette.

Serving Suggestions

This salad is perfect as a side dish for a summer barbecue or as a light lunch. Serve it alongside grilled chicken or fish for a complete meal.

Cooking Techniques

To toast the pecans, simply place them in a dry skillet over medium heat and cook, stirring occasionally, until they are fragrant and lightly browned.

Ingredient Substitutions

If you don't have orange juice concentrate, you can use fresh orange juice instead. You can also use balsamic vinegar or apple cider vinegar in place of white wine vinegar.

Make Ahead Tips

You can prepare the vinaigrette and toast the pecans ahead of time. Keep them in separate airtight containers until ready to assemble the salad.

Presentation Ideas

Arrange the salad on a large platter and sprinkle extra blue cheese and pecans on top for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water with a splash of citrus.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce may wilt slightly, but the flavors will still be delicious.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 200 calories.

Carbohydrates

Each serving of this salad contains approximately 15 grams of carbohydrates.

Fats

Each serving of this salad contains approximately 15 grams of fats.

Proteins

Each serving of this salad contains approximately 6 grams of proteins.

Vitamins and minerals

This salad is rich in vitamin C, vitamin K, and manganese from the strawberries and lettuce. Blue cheese also provides calcium and vitamin A.

Alergens

This recipe contains nuts (pecans) and dairy (blue cheese) allergens.

Summary

This salad is a good source of healthy fats, proteins, and vitamins. It is a nutritious and delicious addition to any meal.

Summary

This Strawberry-Blue Cheese Salad is a delightful combination of flavors and textures that is sure to impress your family and friends. Enjoy the sweet and savory taste of California strawberries, tangy blue cheese, and crunchy pecans in every bite.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Strawberry-Blue Cheese Salad. It was many years ago, when I was just a young girl living in the countryside. My family didn't have much money, so we had to be creative with the ingredients we had on hand. One summer day, while out picking strawberries in the fields, I had a sudden craving for something sweet and savory. As I pondered what to make, a neighbor passing by suggested I try a new salad recipe she had learned from a friend.

Intrigued, I asked her for the details of the recipe. She described a simple yet flavorful salad made with fresh strawberries, tangy blue cheese, and a drizzle of balsamic vinaigrette. I was immediately drawn to the idea of combining the sweet juiciness of the strawberries with the sharpness of the blue cheese. It sounded like the perfect summer dish.

Excited to try it out, I rushed home and gathered the ingredients. I carefully washed and sliced the strawberries, crumbled the blue cheese, and whisked together the balsamic vinaigrette. As I took my first bite of the finished salad, I was blown away by the explosion of flavors in my mouth. The sweetness of the strawberries paired beautifully with the creaminess of the blue cheese, and the tangy vinaigrette tied it all together perfectly.

From that day on, the Strawberry-Blue Cheese Salad became a staple in my family's kitchen. I made it for every special occasion, from birthday parties to holiday gatherings. Each time I served it, it received rave reviews from family and friends alike. They marveled at how such simple ingredients could come together to create such a delicious dish.

Over the years, I continued to perfect the recipe, tweaking it here and there to suit my taste. I added a handful of toasted walnuts for crunch, a sprinkle of fresh mint for brightness, and a drizzle of honey for extra sweetness. Each variation brought a new dimension to the salad, making it even more irresistible.

As I shared the recipe with others, I discovered that each person had their own twist on it. Some preferred to use goat cheese instead of blue cheese, while others opted for a raspberry vinaigrette instead of balsamic. It was fascinating to see how a simple salad could be customized to suit different palates.

One day, while visiting a farmers market in the city, I met a chef who was intrigued by my Strawberry-Blue Cheese Salad. He asked me for the recipe, and I gladly shared it with him. To my surprise, he loved it so much that he decided to feature it on the menu of his restaurant.

I was thrilled to see my humble salad being enjoyed by so many people. It was a dream come true to think that a recipe I had stumbled upon by chance had now become a popular dish in a fancy restaurant. I felt a sense of pride knowing that something I had created in my own kitchen was now being appreciated by food lovers everywhere.

As the years passed, I continued to make the Strawberry-Blue Cheese Salad for my family and friends. It became a symbol of joy and togetherness, a dish that brought people together around the table to share laughter and stories. And every time I took a bite of that sweet and savory salad, I was transported back to that summer day when I first discovered the magic of combining strawberries and blue cheese.

To this day, the recipe remains a cherished part of my culinary repertoire. It serves as a reminder of the joy of cooking and the power of sharing good food with the ones you love. And whenever I make it, I am filled with gratitude for the neighbor who introduced me to this delicious dish and the countless memories it has created over the years.