It is the end of May, which means that strawberries are starting to appear in the Farmers markets! Strawberries mean the beginning of fruit season, and when fruit season hits I will eat berries any way I can, and that includes in salads. One of my all-time favorite salads is one that incorporates strawberries, and it is also a recipe in my book! So, to celebrate the strawberry season, and the release of my book, I thought I would share the recipe with you here.
Note: When making this mason jar salad, you need to get a little tricky with the dressing. Because there are no hard vegetables in this salad you can't place the dressing on the bottom or else the strawberries will soak it all up. Instead I recommend using what I call the "parchment paper fix." With the parchment paper fix you make the salad but leave the dressing out. Instead, once the salad is layered you take a square of parchment paper and place it over the jar mouth. Next push the paper down to form a little cup, making sure the edges of the parchment paper extend beyond the edge of the jar. Once you have a little cup you can place the dressing inside the cup and seal the jar. If you're willing to spend money you can buy some reusable cups made by BNTO that fit mason jars perfectly, but otherwise parchment paper or saran wrap make a great, cheap fix.
Strawberry and Goat Cheese Salad
- 2/3 c. strawberries, sliced
- 3 c. spinach leaves
- 1/3 c. walnuts, chopped
- 1.5 ounces crumbled goat cheese
- 2-3 tbsp. balsamic vinaigrette or blueberry vinaigrette
- 1 quart mason jar
Place the strawberries in the bottom of the Mason jar, holding off on the salad dressing. Add 2 cups of the spinach, then the walnuts. Next add the remaining cup of spinach and top it with goat cheese.
Using the parchment paper trick, place the vinaigrette in the top of the parchment cup and then seal the jar. Put the salad in the refrigerator until you're ready to eat it.