Garden Salad with Strawberry Thai Basil Vinaigrette
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

My family’s vegetable garden is officially planted and some of these veggies are already edible. I wish I could say that it’s already tomato season, but the tomatoes in this salad are store-bought as is the butter lettuce and cucumber. The butter lettuce is optional, but for me it was necessary to fill out the salad as the spinach and arugula aren’t growing in surplus just yet.

What you’ll need for the salad:
1 cup baby spinach
1 cup baby arugula
1/2 cup butter lettuce
1 cucumber, sliced
1/2 cup yellow heirloom cherry tomatoes, sliced

Directions:
Wash and spin the lettuce. Drain it and place it in a large bowl. Toss with cucumber and tomato slices.

What you’ll need for the dressing:
10 strawberries
3 sprigs Thai basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup orange juice

Directions:
Wash the basil and strawberries. Slice the strawberries and put them in a blender. Add the basil, olive oil, balsamic vinegar, water, and orange juice to the blender and liquify.

You may need to add more olive oil, vinegar, or orange juice to adjust the flavor.

Shake well and drizzle over the salad to serve.

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