Strawberry Salad Dressing with Sweet and Bitter Greens

By mitzzy

Serves 4 -6
I won a recipe contest with a version of this salad. The key to making it well is to use the sweetest, ripest strawberries that you can get. If they are not available, make something else or substitute fresh or frozen raspberries. I love the contrast between the sweet, tangy and bitter flavors. This oil-free dressing tastes fresh and bright. You can use plain toasted nuts of any kind; you don’t have to spice them up.

Ingredients

• Dressing:
• 3/4 cup strawberries, sliced
• 2 tablespoons raspberry or other fruit vinegar
• 3 tablespoons water or broth
• 2 teaspoons agave syrup or other sweetener
• 2 teaspoons Dijon mustard
• Freshly ground pepper, to taste
• Salad:
• 2 teaspoons oil
• 1/2 teaspoon paprika
• Pinch each of cayenne pepper and salt
• 2 teaspoons Sucanat or brown sugar
• 1/4 cup toasted pecans
• 6 cups mixed baby lettuce or butter lettuce
• 2 cups arugula or other bitter greens
• 1/4 cup sliced onions or green onions, use white and green
• 1 medium avocado, cut into 12 slices
• 6 medium or large strawberries, sliced for garnish

Preparation

Step 1

Combine all dressing ingredients in a small food processor or blender. Puree until well combined. Set aside.

Toast the pecans in a dry sauté pan over medium heat for 2 minutes, until they smell toasty. Add the oil and toss the pecans to coat. Add the paprika, cayenne and salt. Stir well to coat the nuts with spices. Add the Sucanat and stir until it melts and the nuts are coated. Remove the nuts from the heat and let cool.

Combine the lettuce, arugula and onions. Mix with the dressing and arrange on a large platter or individual plates.


Arrange the avocado on top. Garnish with the pecans and strawberries.