This Mother’s Day I had the great joy of having my mom here with me. It had been over 5 years since we had spent a Mother’s Day together, and even if I believe Mother’s Day is every day, it was a treat to celebrate that day with her.
We invited some friends over for some good food, great conversation and an impromptu game of Phase 10, it was a great day! One of the things I made that day was this salad. I find it so beautiful with its combination of greens and reds, of fresh and crunch… You’ll notice the quantities in this recipe are not exact, that is because I don’t usually measure when I make salads, so feel free to add more or less of any of the ingredients.
A handful of salad mix (a mix of any of the following: iceberg lettuce, arugula, endive, escarole, romaine lettuce, baby spinach, etc.)
5 strawberries, sliced
2 tablespoons of salad crunch mix (a mix of sunflower seeds, pumpkin seeds, sesame seeds, soybeans, etc.)
For the dressing:
A splash of balsamic vinegar
1/2 teaspoon of honey or agave nectar
A generous pinch of sea salt
A generous pinch of freshly ground pepper
3 to 4 tablespoons of olive oil
In a bowl combine the salad mix with the sliced strawberries and the salad crunch mix. Place all the ingredients for the dressing in a small container with a lid, shake well until the liquid emulsifies or takes on a thicker consistency. Add the dressing to the salad just before serving, or serve it on the side. Enjoy!