This is my happy time of year. Time change, sun fades later, the promise of spring is here. This Strawberry Arugula Salad celebrates that promise. We were blessed with a beautiful weekend with promise of even more. There is a bounty of strawberries in Orange County right now. I know it might be too early elsewhere but hopefully you will file this away for when they arrive.
I love topping a salad with Parmesan Crisps. You drop tablespoons of parmesan cheese on a baking sheet with a little salt and pepper. For a little spice maybe a pinch of red pepper. Bake them and they melt into these little rustic rounds of cheese. Serve them on top and then crunch them over the salad.
This dressing is one of my summer favorites. It has white balsamic vinegar and poppy seeds. Instead of sweetening with sugar I tried Monk Fruit Raw. It is the bomb. No after taste and all natural. I first heard of it last year on the Dr. Oz show. He recommended it as a great alternative to other sweeteners. I have it in both liquid and powder form. I add it to sweeten drinks, fruit and today, used it in the vinaigrette. This is not a sponsored post, I just really like it and want you to know about it!
How will you enjoy the weekend? Tomorrow I am speaking to a MOPS group at Kindred Community Church about Pantry Meals and cooking dinner for your family. We will be doing a little bit of cooking too! I am thankful for the opportunity to share my passion for celebrating life around the table.
If you live in Southern California check out the cooking school calendar I have updated the calendar with new kids cooking classes and spring cooking classes. Would love to have you join me.
Enjoy the weekend.
Strawberry Salad with Parmesan Crisps
- 1 bag mixed greens
- 1 pint strawberries, sliced
- 1/4 cup toasted pecans
- 1 cup parmesan cheese
- Poppy Seed Vinaigrette
- 2 teaspoons white balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon poppy seeds
- 1 teaspoon Monk Fruit raw or 1-2 teaspoons sugar
- Sea Salt
- Freshly ground black pepper
- 1/4 cup olive or grapeseed oil
- Parmesan Crisps
- 3 ounces parmesan cheese
- Cayenne Pepper
- Heat the oven to 300 degrees.
- Grate cheese using a zester or fine side of the grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika and a sprinkle of cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
- Whisk white balsamic vinegar, mustard, monkfruit, poppy seeds and olive oil in a large bowl.
- Toss greens and strawberries with dressing. Top with pecans and parmesan crisp. Add in your favorite cheese, if desired.