recipe from SPINNERSTOWN
STRAWBERRY FIELDS SALAD
16 oz. spring mix
Toss spring mix with pink lemonade vinaigrette. Garnish with almonds, goat cheese, and strawberries.
8 fl. oz. pink lemonade vinaigrette (below) 4 oz. toasted sliced almonds 8 oz. goat cheese, crumbled 15 large strawberries, sliced PINK LEMONADE VINAIGRETTE:
For the vinaigrette: Combine all ingredients except for oil in a blender. Blend until smooth. Slowly pour canola oil into the mixture until emulsified. Adjust seasoning with salt.
4 large strawberries 6 lemons, zest of 2, all juiced 1/4 cup white balsamic vinegar 1/4 cup sugar 3 cups canola oil Pinch of salt