Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Strawberry Pie in the Sky
Strawberry Salad
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 16 g
- Cholesterol
- 20 mg
- Sodium
- 700 mg
I love a berry salad in the summer. We grow strawberries in abundance at the house, so I tend to use them in lots of preparations. The only challenge is Emmy eating them off the vines quicker than I can pick them.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 16 g
- Cholesterol
- 20 mg
- Sodium
- 700 mg
Ingredients
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- To a cast-iron pan set over the grill, add the almonds and shake into an even layer. Toast until light golden brown and crisp, 5 to 8 minutes. Remove from the grill and set aside.
- In a large mixing bowl, whisk together the red wine vinegar, mustard and honey. Whisk in the olive oil. Season with salt and pepper. Add the strawberries, mint and toasted almonds. Toss to combine. Set aside and allow to marinate for about 20 minutes. Add in the arugula and toss to combine. Sprinkle the crumbled goat cheese all over and serve.
