Since they are very perishable, strawberries should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries under cold running water and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries' texture and flavour.
This salad is the easiest salad that I've ever tried and it's not only tasty but also gorgeous looking too.
20 pieces strawberries cut in halves (fresh or frozen)
ricotta cheese for garnish (I used home-made)
for the dressing
2tbs olive oil
1tbs red wine vinegar
1tsp lime juice
1tsp cinnamon powder
salt to taste
Mix all the ingredients for the dressing and refrigerate it for an hour before serving.
Break spinach leaves into desired sizes and place them in a serving plate or a salad bowl. Arrange the strawberries and ricotta cheese on the bed of spinach if using individual plates or just toss all of them together in a salad bowl. Drizzle it with the prepared dressing and serve at room temperature. Serves 2.
My tastebuds: It's a great combination and the flavours blend in perfectly. A must try this strawberry season!
Tip: Dry cottage cheese may be substituted for ricotta, but the flavour will be milder and a bit saltier. You may wish to smooth the cottage cheese by putting it through a blender with 1tbs skim milk.
This is my submission to this week's Souper Sundays, hosted by Kahakai Kitchen, to Gulten-Free Holiday, hosted by The Whole Gang, to this month's Only Greens, hosted by Sara's Corner and Foodelicious and to Hearth and Soul, hosted by Girlichef.