Scintillating Strawberry Salads
When you head out to your favorite berry patch or farm stand and come home with a freshly picked crop of strawberries, you'll be faced with that most delightful of dilemmas — how many different ways can you enjoy them? Because the local strawberry season is all too short, the smart cook will find as many recipes as possible, from luscious shortcakes and jams to succulent pies. One of the less-common uses for this berry is in salads. For those who are weary of standard lettuce-and-tomato salads, strawberries lend vibrant color and a sparkling flavor contrast, as demonstrated by the offerings below.
Fruit and Pasta Salad
Aside from being low in fat, this appealing salad makes a fine component of any picnic of backyard barbecue menu.
1½ cups corkscrew or spiral pasta, uncooked
½ cup reduced-fat mayonnaise
½ cup low-fat lemon yogurt
1/3 cup orange marmalade
½ teaspoon poppy seeds
1½ cups cubed cantaloupe or honeydew melon
2 cups strawberries, hulled and halved
2 scallions, thinly sliced (including green tops)
Cook the pasta according to package directions. Drain, rinse in cold water, and drain again. Meanwhile, combine the next 4 ingredients in a medium bowl. Fold in the pasta and the remaining ingredients. Cover and chill for several hours. Serves six to eight.
Perky Summer Salad
Although strawberries will be in full flourish by the end of May, it will take a few weeks longer for fresh peas to come in season. If, however, you can find them at your local market, you'll discover that the combination of peas and strawberries is as refreshing as it is colorful. Although this recipe calls for iceberg lettuce, you can experiment with leafier varieties.
¾ cup fresh peas
1 head iceberg lettuce
1 pint strawberries, hulled and halved
½ cup plain low-fat yogurt
2 to 3 tablespoons pineapple juice
Quickly cook the peas so that they remain very firm. Drain well and set aside. Break the lettuce into bite-sized pieces and place in a salad bowl. Add the peas and strawberries. Combine the yogurt and pineapple juice and toss with the salad. Serves six.
Strawberries and Mixed Greens
Strawberries and tangy bleu cheese provide a real flavor boost to your favorite greens—such as mesculin, baby spinach, Boston lettuce, arugula—or any combination of these.
Dressing:
¼ cup white wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
3 tablespoons diced red onion
¾ cup olive oil
Freshly ground pepper to taste
Salad:
4 to 6 cups mixed greens
1 cup sliced strawberries
¼ cup slivered almonds, toasted
¼ cup crumbled bleu cheese
For the dressing, combine the first five ingredients in a small bowl. Whisk in the olive oil and season with freshly ground pepper to taste. In a medium bowl, combine the greens and strawberries, and add just enough dressing to lightly coat the leaves. Place the salad on four plates, and garnish each with a tablespoon of the almonds and a tablespoon of bleu cheese. Serves four.
Chicken-Strawberry Salad
Chicken is even more versatile than strawberries; so it makes sense to pair them in a simple, low-fat main-dish salad enhanced by fresh mint from your garden.
3 tablespoons canola or olive oil
1 tablespoon chopped fresh mint leaves
½ teaspoon salt
2 cups cubed cooked chicken breast
1 pint strawberries, hulled and sliced
1 teaspoon sugar
2 teaspoons red wine vinegar
¼ cup slivered almonds, toasted
Lettuce leaves, for serving
In a medium bowl, combine the first four ingredients, tossing to coat the chicken well. Cover and chill. In another bowl, combine the strawberries with the sugar and vinegar; let stand for 30 minutes. Just before serving, gently stir the berry-almond mixture into the chicken, and serve on a bed of lettuce leaves. Serves four.
Strawberry Pistachio Salad
This unique treatment also partners surprising ingredients to delicious effect.
Champagne vinegar is one of dozens of vinegar varieties available at any store, and it offers a lighter, less-acidic flavor. This summer, try substituting fresh raspberries for the strawberries.
Champagne Vinaigrette
1/3 cup champagne vinegar
¼ cup canola oil
1 tablespoon sugar
1 tablespoon Dijon mustard
Salad
1 small head romaine lettuce, washed, dried and torn into bite- sized pieces
1 (7-ounce) jar roasted red bell papers, drained
½ cup sliced strawberries
1/3 cup pistachios, chopped
Prepare the vinaigrette: combine all ingredients in a jar with a tight-fitting lid, and shake well. Place the lettuce in a large salad bowl. You should have about eight cups. Cut the peppers into ½-inch strips, and add to the lettuce, along with the strawberries and pistachios. Toss with the dressing, and serve immediately. Serves four to six.
