One of my most favorite salads in the universe! Fresh, light, and delicious. There are many variations of this at our house. Some include crumbled bacon and red onion, blue cheese, or even added grilled chicken to make it more of a heavier main course. Part of the fun is changing things around and testing out how ingredients taste together.
Strawberry Spinach Salad with Strawberry Balsamic Vinaigrette is a must try!
For the salad you will need these in any portions that you choose:
- Baby spinach
- Campari tomatoes
- Red bell pepper
- Feta cheese
For the Strawberry Balsamic Vinaigrette:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 shallot, minced
- pinch of kosher salt
- fresh ground black pepper
- 1 tbsp. strawberry preserves
Blend ingredients for the vinaigrette in the blender until mixed well. Drizzle over salad.
Looking for something yummy for lunchie? How about a light bite for dinner? Look no further. Everybody loves pasta and Mediterranean Style Kale Pasta Salad is even better!
What you will need:
- 1- 17.6 ounce package of Garofalo Pasta, cooked
- 3 ounce package of Capocollo, sliced thinly
- 7.5 ounce jar of marinated artichoke hearts, drained & quartered
- 4.6 ounce jar of kalamata olives, pitted & drained
- 3 ounces of feta cheese, crumbled
- Basil infused olive oil
- 1 bunch of kale, washed and coarsely chopped
- salt and pepper to taste
Lightly sauté kale in pan with basil infused olive oil just until it turns bright green. About 3-5 minutes.
Pour the kale into a large glass bowl. Set aside.
Cook the pasta according to the directions on the package. Drain. Add the warm, cooked pasta to the kale in the bowl.
Add the remaining ingredients. Mix well and serve either slightly warm or chilled. It is scrumptious either way!