Strawberry Basil Balsamic Salad
Yes, I know. It’s been done. Overdone. But not by me.
When I needed to throw together a quick lunch for the four of us, I saw the enormous California strawberries sitting on the top shelf of my refrigerator. Without thinking about it, I found myself throwing together one of the great food combinations I have heard mentioned repeatedly over the last few years, but had yet to sample for myself. Like lavender ice cream and chocolate covered potato chips, the strawberry/basil/balsamic combination was on my list of must-try dishes.
It was, as I’d imagined, pretty darn fabulous. Bewitching. I think it’s my new favorite salad. Shhhh…don’t tell anyone. I really don’t like doing what everyone else is doing. 😉 But never fear. I will NOT be trying the latest rage, chocolate covered bacon.
This salad is such a no-brainer that I am not going to post a recipe, but here is how I made my salad.
- On a bed of organic spinach, romaine, and baby kale, I placed slices of enormous strawberries (that lacked in flavor what they flaunted in size and color).
- I then drizzled on a bit of organic balsamic vinegar and extra virgin olive oil.
- I sprinkled basil chiffonade on the strawberries and dressing.
- Then I shaved parmesan cheese over the basil.
Crunchy. Munchy. Sweet. Tart. Rich. Light. Satisfying…