The best recipes never get old, no matter how often made or re-made.Â And, like people, these dishes have a tendency to mature and grow, occasionally giving birth to offspring even better than the parent.Â Today’s recipe is certain to become a favorite of yours as it has become mine, and may very well yield variations on the theme.Â As written, it’s a simple salt-free salad worth its weight in gold.Â Tender spring greens accented with sliced strawberries & mandarin oranges and drizzled with a dressing so lively you might just lick the plate after. Adapted from Andrea Chesman’s Recipes from the Root Cellar.
Yields 4 servings.Â
SODIUM CONTENT: 45 mg per serving
1 shallot, minced
2 T. white balsamic vinegar
1 t. maple syrup
3 T. olive oil
freshly ground black pepper to taste
1- 10 oz. pkg. spring mix lettuce
1 c. fresh sliced strawberries
1- 10.5 oz. can mandarin oranges, in juice, drained
Combine the shallot, vinegar and maple syrup in a small bowl. Whisk in the oil until blended. Season with freshly ground black pepper to taste.
Plate the mixed greens, top with the fruit and drizzle with vinaigrette. Serve immediately.