Splash a Bit of Love Into Your Salads this February
What words come to mind when you hear, “February?” Love…hearts…chocolate…Aquarius…Valentines
Long ago I realized that Valentine’s dinner really should not be a heavy meal. Who wants to go out to a romantic dinner only to come home and feel so full that you go right to sleep? Not me! So, try this menu this Valentine’s Day or any other day of the year!
Love the “Lite” Menu
Grilled Shrimp Kebabs with Lemon Zest
Strawberry Salad (see recipe below)
Warm Pita Bread
Dark Chocolate Squares
Strawberry Salad
Ingredients:
4 cups Baby Greens
1/2 cup Walnuts, Pecans, Pine nuts, or Macadamia nuts, chopped
1/8 Red Onion, thinly sliced
1 cup Strawberries, sliced or quartered
1 oz Goat cheese of Feta, crumbled
3 Tb. Brianna’s Blush Vinaigrette (the bottle has a strawberry on it)
Directions:
Assemble, toss, and enjoy!
Fresh Strawberry Vinaigrette:
Makes 1 cup
Ingredients:
1 cup strawberries, hulled
⅓ cup olive oil
⅓ cup red wine vinegar
1 tablespoon sugar or honey
Salt & Pepper, to taste (test on lettuce leaf)
Directions:
- Blend strawberries until smooth.
- Cook in a small sauce pan or pot for 30 minutes on medium low heat to reduce the liquid from the strawberries and intensify the strawberry flavor.
- Allow the strawberry puree to cool, then mix with remaining ingredients. Store in the refrigerator until ready to serve. Dressing will keep for about 2 weeks.
