When summer rolls around, we are all about 1) quick meals, and 2) strawberries.
The last thing we want to do on a hot, sunny day is to slave away in a stuffy kitchen, with the stove and oven burning hot. Why do that when we can enjoy a quick and easy dinner outdoors with a refreshing glass of iced tea in hand?
Which brings us to one of our favorite side dishes – salads. All you have to do is wash the greens, whip up a quick vinaigrette, and toss everything together. You’ll be enjoying the warm evening breeze in no time, and you also get your greens for the day!
No stove, no oven, no heat! Can it get any better than that?
Well, that brings us to our second point – fresh and in-season strawberries!
When strawberries are at their peak, their juicy sweetness has us eating them just as they are. But to switch things up a bit, we toss them with peppery arugula and crunchy fennel, and the sweetness of the berries are enhanced by a simple balsamic vinaigrette.
This salad comes together in less than 10 minutes, so you can have your delicious summer meal in no time.
However, if you don’t mind turning your oven on for a bit, toasted walnuts, pecans, or almonds taste great with this salad, and add another crunch factor.
Thinly sliced fennel adds a nice crunch to your salad, without overpowering the rest of the ingredients. Here’s an easy way to slice fennel:
Vinaigrettes are super easy and quick to make if you follow these simple steps:
Use a whisk to bring together the vinaigrette.
- Fennel bulb, small – 1, sliced
- Strawberries – ½ pint, sliced
- Balsamic vinegar – 1½ tbs.
- Dijon mustard – 1 tsp.
- Maple syrup – 1 tsp.
- Olive oil – 2 tbs.
- Arugula – 6 oz. (Or sub your favorite salad green)
- Fennel / Strawberries – Prep as directed.
- Whisk together balsamic, mustard, maple syrup, and olive oil. Season to taste with salt & pepper. Toss with fennel, strawberries, and arugula.