Spring means greens! Salads! Strawberries! Maple vinaigrette…. ok maybe not that, but put them all on a plate together and you’ll have your favorite spring salad.
Last week I sat down and planned out my life for the next 6-8 weeks. I wrote down all of the things I wanted to get done (both online and offline) before the baby gets here and thoughtfully assigned each week its tasks.
Over an hour later I looked at my schedule which contains, among other things, six “maternity leave” blog posts, 10 days worth of frozen dinners, a painted bedroom, several book reviews, my 4-year-old’s birthday, and I suddenly got very overwhelmed.
And lazy. So I plopped myself on the couch, finished off a container of Nutella (with a spoon) and watched a couple episodes of Chopped.
Along with being apathetic and lazy, did I mention my sweet tooth is out of control this time around? Maybe that’s why I love this vinaigrette so much. In my defense, I did cut the amount of maple syrup in half. (The original amount was double what it is in the recipe below — good grief!) It’s become one of my favorite salad dressings and is fantastic with a simple green salad with strawberries.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Spring Greens & Strawberry Salad + Maple Vinaigrette
Spring means greens! Salads! Strawberries! Maple vinaigrette.... ok maybe not that, but put them all on a plate together and you'll have your favorite spring salad.
Ingredients
- For the Maple Vinaigrette:
- 1/2 teaspoon dried basil
- 1 teaspoon dry mustard
- 1/4 cup balsamic vinegar
- 3 Tablespoons maple syrup
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- 1 cup extra-virgin olive oil
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- For the Salad:
- 5-6 fresh strawberries, tops removed and sliced
- 1/2 cup walnuts, pecans, or almonds, roughly chopped
- 1/2 cup goat cheese or blue cheese crumbles
- 12 ounces of spring greens salad mix
Instructions
- To make the vinaigrette: In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)
- To make the salad: Toss about 1/3 cup of dressing with the salad greens and divide among plates. Add strawberry slices, nuts, and cheese over top.
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Jen at The Three Little Piglets
Wednesday 25th of April 2012
I felt the same way when baby #3 came along. My husband got transferred and we moved 1100 miles when I was 8 months pregnant and due just two weeks before Christmas. I think I nearly drove myself crazy with stress. Just remember that just because you want to do doesn't mean you have to do it. If there's anything I can do to help, please let me know!
Bree
Tuesday 24th of April 2012
The maple dressing sounds terrific!
India
Monday 23rd of April 2012
Ah so thankful I'm not the only one who gets overwhelmed. Good for you for taking a breather. Your blog is wonderful. This week I made your calzones and lettuce wraps inspired from your blog. Thanks for the great ideas!
Amber @ The Cook's Sister
Monday 23rd of April 2012
I love your vinaigrette! It looks so easy to make and is a nice change from the usual raspberry vinaigrette I would normally put on a strawberry/greens salad.
Becca @ homebeccanomics.com
Monday 23rd of April 2012
Beautiful photo-- will be a fab summer salad once the Jersey berries begin to grow!