Strawberries are not just for snacking and dessert – they taste great in salads too! Salty Kalamata olives pair wonderfully with their sweetness, and create a delightful color combination on the plate.
1 cup pitted Kalamata olives, drained, halved
1 (5-ounce) bag spring lettuce mix, rinsed, dried
1 cup fresh strawberries, rinsed, dried, quartered
½ cup dried pitted dates, halved lengthwise, then cut across into thirds
1/2 cup blue cheese crumbles
1/2 cup candied walnuts
Recipe and photo courtesy of FOODMatch.
Rebecca Hickman says: Looks delicious
Mina Christina says: This is a lovely recipe that has a few variations and can accommodate substitutions easily. However, I would plate the ingredients (minus candied walnuts) and then sprinkle with sea salt (fleur de sel), maldon, etc. and fresh ground peppercorns. A big pinch or two of dried oregano (rubbed between your fingers to release oils) and then a few swirls of good olive oil and the juice from 1/2 a lemon or couple tbsp. red wine vinegar. Sprinkle walnuts atop.
John Lyotier says: Served this salad last evening as an accompaniment to barbequed lamb chops. It was a real hit. Presented on a platter as recommended guests raved at both the bright colors as well as the terrific taste. I used a light raspberry vinaigrette. Recommend it and have kept the receipe
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