At our most recent ‘blog meeting’ (where we ordered Thai food that we didn’t have to cook or photograph, and talked about pregnancy and The Bachelorette), Anna brought some fresh herbs from her garden. We all swooned over the lovely aroma that filled air as soon as she opened the bag. Basil, mint, and parsley, divine!
I already had a salad dressing recipe I was tossing around in my head for the last couple of days, so the next morning when I looked at the herbs, I knew exactly what I wanted to do. Inspiration was also received from one of my favorite restaurant drinks, Carrabba’s pomegranate mint lemonade (it used to be freshly made, but now they use Minute Maid. Boooo…..).
Strawberry Basil Mint Salad Dressing.
Such a light, regreshing twist on the usual raspberry vinaigrette I use in fruity salads! Loved the depth the basil gave it, and the light taste of the mint. You may think that this is a chicks-only salad, but I’m telling you, my husband cleaned his plate.
So I don’t love balsamic like some of you do, so instead of balsamic, I used lemon juice. I also don’t love the taste of olive oil in fruity salads, so canola oil it was.
I went with honey to keep it as healthy as possible, but I think pure sugar would taste delicious too.
Obviously the possibilities are endless for your salad, I just wouldn’t throw any veggies in there. The next day we had guests for dinner, and instead of the walnuts I used honey roasted cashews and also added some kiwi. Talk about an antioxidant party in your mouth! I used walnuts at first because they’re really high in omega-3, but I felt like some sweet and salty cashews the next day.
Seriously though, make this for your next dinner party, bridal shower, barbecue, whatever. Such a fun summer salad!
(For the toasts pictured, slice some sourdough, butter it, add some shaved parmesan, coarse sea salt, and freshly ground black pepper. Broil until lightly toasted.)
- 1 lb. strawberries
- 1/4 c lemon juice
- 2 T canola oil
- 1 T honey
- 4-5 sprigs of mint
- 3-4 basil leaves
- Wash strawberries, blend ingredients in blender. Chill.
- Makes about two cups. (You may want to half recipe.)
- Serve over salad with greens, choices of fruit and nuts.
- Parmesan toasts: butter slices of sourdough bread, sprinkle with shaved parmesan and freshly ground salt and pepper. Broil until lightly toasted.