Today is day 3 of our Cooking Light adventure! Val of More than Burnt Toast and myself are doing a week of cooking light. We started on Sunday with the Grilled Brie, Tomato and Arugula Sandwich. You can see Val’s sandwich here and mine here. Yesterday Val made Heirloom Tomato and Herb Pappardelle. Today, I decided to make for you (and myself!) the Strawberry-Basil Salad with Balsamic Vinaigrette. I have always been intrigued with the recipes I see for strawberries in a salad and had never made one for myself. So, when I saw this was one of the recipes in the current issue I knew I needed to try it.
What is it about strawberries that just sing summer? Right about now, that is the only thing singing summer in my area! They aren’t quite in season here yet, but we are able to buy them in the stores at a fairly reasonable price still – not to mention they are high in nutritional content and low in calories! AND they make your food look pretty :o)
Don’t forget the Cooking Light Magazine giveaway which is being sponsored by Magsdirect.com — they are giving away 3 one-year subscriptions! All you have to do is leave one comment each day on either Val’s or my Cooking Light post. You will have until Midnight, on Saturday, June 13, 2009 to enter. When you leave a comment, make sure you let us know how to contact you if you win. If you can’t be contacted, we will have to choose another winner.
The first time I made this salad (Sunday) I made it as the recipe read – and tossed it all with the dressing before serving. I would not have done this if there had only been Grumpy and I here because we would never eat the whole thing in one night! Not only that, the photos were not all that nice and I now know why they didn’t have a picture of this salad in the magazine!
Tonight I made the salad again for my dinner and made just one serving for myself. I didn’t toss the dressing, I sprinkled it on top and I decided that the salad needed some toasted sliced almonds for a little crunch. Yummy!
Make sure to check out Val’s post tomorrow as she will be posting about Oatmeal Cookie Peach Cobbler!
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 cups torn romaine lettuce
- 2 cups sliced strawberries (1 pound)
- 1/2 cup vertically sliced Vidalia or other sweet onion
- 1/4 cup torn fresh basil
- Combine olive oil, balsamic vinegar, salt, and black pepper in a large bowl; stir well with a whisk. Add romaine lettuce, sliced strawberries, sliced onion, and torn basil; toss gently to coat. Serve salad immediately.
Strawberry-Basil Salad – PIN IT!