Strawberry Salad

I love strawberries! They're sweet, tart and taste good any time of the day. Below is a recipe I've had kicking around for a few years. You can even add grilled of roasted chicken (sans skin) to increase your protein intake.

Try it out this weekend!

Strawberry Salad with Gorgonzola Dressing (serves 6)
Vegetarian Times Issue: June 1, 2005 p.77

Gorgonzola dolce is a creamy blue cheese from the north of Italy. It is milder and less salty than French Roquefort. It makes a tart, creamy dressing for this salad of tender lettuce and sliced spring berries. The slight bitterness of watercress adds a note of contrast. The optional toasted almonds provide both crunch and sweetness.

Dressing
1/4 cup Gorgonzola dolce cheese, softened to room temperature
1/2 cup low-fat plain yogurt
2 Tbs. fresh lemon juice
1 Tbs. vegetable oil
Salt and freshly ground black pepper to taste

Salad
1 large head Spinach or Romaine, rinsed, dried and separated (about 8 cups)
1 bunch watercress, washed and stemmed, optional
18 fresh large mint leaves, cut into thin strips
2 cups strawberries, washed, hulled and sliced
1/4 cup slivered almonds, toasted, optional

Directions

To make Dressing: Put cheese into food processor, and process until soft and smooth. Whisk in yogurt, lemon juice and oil. If too thick, whisk in 1 Tbs. water. Season to taste with salt and pepper. Set aside.

To make Salad: Tear lettuce into bite-sized pieces. Put lettuce, watercress, if using, mint and berries into bowl, and season with salt. Add dressing, toss well and arrange on salad plates. Garnish with toasted almonds, if using.