Strawberry, Cucumber and Melon Salad
Sweeten up your greens with chopped fruit and a tasty mustard vinaigrette. Dovetailing Tip: Slice an additional 2 pints of strawberries to use day 2 in Strawberry Shortcut Cake.
Serving size: 6
Calories per serving: 76
1/4 small red onion thinly sliced
1 pound strawberries hulled and quartered
1 english cucumber chopped
1/2 small cantaloupe peeled and chopped (about 2 1/2 cups)
2/3 cup fresh dill chopped
salt and freshly ground pepper
4 cups baby spinach (about 4 ounces)
1/3 cup mustard vinaigrette (see directions)
red onion Soak the red onion in cold water 10 minutes; drain and pat dry.
Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.