Simplicity and freshness are the heroes in this salad that is as lovely to look at as it is to eat.
Ingredients:
4½ cups (1½ pounds) California strawberries, stemmed and quartered
4½ cups (1½ pounds) California strawberries, stemmed and quartered
1 medium cucumber, peeled, seeded and cut into ½-inch dice
¾ cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced
2 cups of spinach
Vinaigrette:
3 tablespoons rice vinegar
1½ teaspoons chopped fresh dill
1½ teaspoons chopped fresh mint
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon salt - optiona
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¼ cup extra virgin olive oil
Directions:
To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately. To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended. Makes 6 servings.
To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately. To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended. Makes 6 servings.
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