If you are having a spring brunch this weekend, this salad is a perfect addition. Roast a few spears of fresh asparagus in the oven, chop up some of the first strawberries, and cook up a few croutons. All of your guests will be impressed.
I had a few stale hot cross buns on hand (they really go stale quick). I chopped one into small cubes, placed the cubes on an oiled pan, then cooked them in a 425 degree oven for about 5 to 10 minutes. Make sure to mix them around ever few minutes so they don't burn. I was surprised at how light and crunchy they were!
But for me a salad isn't really a salad until you toss it in a nice dressing. This dressing is very intense and I only needed to use a teaspoon per serving.
I always toss my salad greens in the dressing before serving. I find that you use much less dressing that way. You also get a consistent amount of dressing instead of a bite with none and another with too much.
This recipe featured over at
make sure to check out the other asparagus recipes!
Also at Delightfully Dowling, Midnight Maniac Meatless Mondays, Hey What's for Dinner Mom, From My Tiny Kitchen, My Sweet and Savory, A Southern Fairy Tale.
Strawberry Mint Balsamic Salad Dressing
- 3 tablespoons balsamic vinegar
(2 tablespoons lemon balsamic and 1 tablespoon plain if possible)
- 3 to 5 tablespoons olive oil (to taste - I used all 5)
- 2 tablespoons fresh mint leaves
- 1 heaping tablespoon Crofter's Strawberry 'Just the Fruit' Spread
- salt and pepper to taste
Add all ingredients to a food processor and process until everything pulls together. It will emulsify and get thicker once it's ready. Taste and add salt and pepper to taste.
Store leftovers in a closed container in the fridge.