Strawberry Harvest Salad with Strawberry vinaigrette dressing

Strawberry, maple glazed walnuts, vegan blue cheese over a soft bed of chopped iceberg lettuce, drizzled with a sweet strawberry vinaigrette dressing.

A refeshing salad for those hot summer days.

Here in Texas, the heat has turned a record awful. What's a cooler weather junkie to do? I made this crisp, refreshing salad! The sweet, fresh strawberries and crisp chopped lettuce (stored in the refrigerator) did the trick to turn my internal temperature down. Some day soon it will be nutmeg and clove season, but foods like this make me calm down and enjoy the warm nights and outdoor conversations of the mid summer season.

For this recipe, you are going to need my Maple Glazed Walnut recipe.Today we are also going to be making our own dressing. Get excited!

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This recipe take 10 min of prep time, about 30 minutes of cook time and serves 6.

The supplies needed are: measuring spoons and cups, medium sized sauce pan, metal sifter, medium sized mixing bowl, squeeze bottle, small funnel, cutting board and paring knife, and a spoon for stirring. You will need the following ingredients: 1 lb container of the freshest strawberries, 1 head of lettuce, 1 cup maple glazed walnuts, 1/2 cup water, 1/4 cup red wine vinegar, 1 tablespoon pure cane sugar, 1 teaspoon cornstarch (optional) and 1 container Follow your Heart blue cheese crumbles.

STEP 1 Separate out 12 strawberries. Cut the tops off, discard, and cut the berries into halves. Place in a medium saucepan, add 1/2 cup water and cover. Turn the heat to high and let boil.

What we are doing is extracting the juices from the berries.

STEP 2 Reduce the heat to a simmer. Stir every two minutes, lightly squishing the liquid out of the berries. When The berries are mushy and soft, remove from heat. (about 20 minutes.)

This is so easy and fun!

Step 3 Place a metal strainer over a medium to large sized mixing bowl. Empty the pan into the strainer. Discard the cooked strawberries. Keep the juices and return to the pot. Get a mesh strainer.

Step 4 Return the pot to the stove. Add 1/4 cup red wine vinegar, 1 tablespoon kosher red wine vinegar, and an optional 1 tsp of cornstarch. The cornstarch thickens the recipe slightly, but can be omitted for dietary reasons. Boil and then simmer for five minutes. Remove from heat and let cool.

Would this be good for a Halloween recipe?

Step 5 Cut up the remaining strawberries into halves. Chop the lettuce. Using a funnel, pour the dressing into a plastic squeeze bottle. I got mine from the supermarket and it cost me a dollar. But sometimes I use amazon to buy the things I need. Like these Foodstar 6 pk squeeze bottles.

No mess!

Step 6 Arrange the Salad. Lay down the chopped lettuce, followed by the strawberries, walnuts, and blue cheese. Drizzle the strawberry vinaigrette on top. Repeat for the other salads. Enjoy!

Questions, comments, concerns, pictures? See the comments section below.

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Strawberry Harvest Salad with Strawberry Vinaigrette dressing

Prep Time 10 Minutes Processing time 30 min Serves 6

Ingredients

• 1lb container of fresh strawberries

• 1 head of lettuce

• 1 cup maple glazed walnuts

• 1 container dairy-free blue cheese crumbles from follow your heart

• 1/2 cup water

• 1/4 cup red wine vinegar

• 1 tablespoon pure cane sugar

• 1 teaspoon cornstarch

Directions

1. Separate out 12 strawberries. Cut the tops off, discard, and cut the berries into halves. Place in a medium saucepan, add 1/2 cup water and cover. Turn the heat to high and let boil.

2. Reduce the heat to a simmer. Stir every two minutes, lightly squishing the liquid out of the berries. When The berries are mushy and soft, remove from heat. (about 20 minutes.)

3. Place a metal strainer over a medium to large sized mixing bowl. Empty the pan into the strainer. Discard the cooked strawberries. Keep the juices and return to the pot.

4. Return the pot to the stove. Add 1/4 cup red wine vinegar, 1 tablespoon kosher red wine vinegar, and an optional 1 tsp of cornstarch. The cornstarch thickens the recipe slightly, but can be omitted for dietary reasons. Boil and then simmer for five minutes. Remove from heat and let cool.

5. Cut up the remaining strawberries into halves. Chop the lettuce. Using a funnel, pour the dressing into a plastic squeeze bottle.

6. Arrange the Salad. Lay down the chopped lettuce, followed by the strawberries, walnuts, and blue cheese. Drizzle the strawberry vinaigrette on top. Repeat for the other salads. Enjoy!

Share what you make in the comments below.