Strawberry, Feta, Argula & Walnut Salad

In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

Strawberry, Feta, Argula & Walnut Salad

Published April 28, 2016 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

For the Salad:

4-5 cups baby arugula

1/4 cup feta crumbles

5-10 strawberries, tops removed and quartered

1/4 cup toasted walnut pieces

Freshly ground black pepper

For the Vinaigrette:

1/4 cup extra virgin olive oil

3 tablespoons white balsamic vinegar

1 teaspoon dijon

1 tablespoon minced shallot

Pinch of salt

Directions:

1. In a jar, combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
2. Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
3. Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.

Cranberry Waldorf Slaw with Poppy Seed Dressing

CRUNCH. That’s what you get with this salad. Cabbage adds far more body and crunch and to salads than most greens, but this recipe doesn’t stop there. Crisp apples are cut into match sticks, sweet and bright. Celery and fresh fennel add their own types of crunch to the bowl (is celery the crunchiest vegetable of them all, or what?). And, walnuts. Also crunchy, but with a nutty, rich side that contracts well with the raw vegetables. In fact, the only two ingredients in this salad that aren’t crunch are dried cranberries—which add a nice contrast and keep the fall parade going—and the salad dressing, which brings everything together.

Potluck-ready or delicious as a side to your favorite sandwich. The other win? This salad keeps really well, so you can each fresh veggies effortlessly all week, if you want.

Cranberry Waldorf Slaw with Poppy Seed Dressing

Published September 21, 2015 by Caitlin Sherwood

Serves: 6   |    Active Time: 15 minutes

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Ingredients:

1/2 head of green cabbage, shaved thin

1 bulb of fennel, green parts removed, and sliced thin

2-3 stalks of celery, diced

1/2 cup dried cranberries

1/2 cup toasted walnut pieces

1 apple, cored and sliced into matchsticks

Poppy Seed dressing, to taste

Directions:

1. Combine sliced vegetables in a large salad bowl.
2. Just before serving, drizzle with dressing to taste, and toss. Serve.
3. Note: This salad keeps well as left overs — if you anticipate having leftovers, only dress the amount you’re going to eat now. Store the slaw in an airtight container. Dress leftovers when ready to eat, and toss.

Marinated Cherry Tomato Salad

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I wrapped up my final semester of grad school last week and have been day dreaming ever since (Yippee!! Recipe for a celebration treat to come! Here's a hint: It involves frosting and chocolate). I have Northern Italy on the mind! My browser's history is rich with images of Misurina Lake, old Castles with winding roads backdropped by and jagged mountains, and Tiramisu. Don't forget about the glass lakes, or storybook farm scenes either. 

In the fall, I'll be traveling to Iceland, Germany, Austria, and Italy for two weeks! My mom and step-dad, who have been using Bavaria as a home base for the last year and a half, will join Oliver and I for the adventure. The trip is still months away, but a girl can day dream, right? I'll also be using my day dreams as recipe inspiration until I can taste the real deal. 

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This salad is not Italian, but it has tomatoes, basil, and balsamic vinegar, which is most of the way there, right? ;) It's also a fantastic summery break from the surprise spring snow storm we just got (Ugh!). 

Italian or not, what makes this salad so good? The answer is easy: the tomatoes are marinaded in a bold dressing that is tart and sweet until their natural flavors are amplified. To turn this into a proper salad, you can spoon the marinaded tomato mixture over a bed of lettuce (my favorite these days is butter head or buttercup).

From the spoon or from a plate, Salude! Here's to the near future, and all of the fun it holds. 

Marinated Cherry Tomato Salad

Published May 11, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

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Ingredients:

1 lemon, zest and juice

2 tablespoons balsamic vinegar

1/4 cup olive oil

1/4 teaspoon salt

1/2 teaspoon honey

1/2 teaspoon minced garlic

6 large leaves of lettuce (my favorite variety is butter head, but anything will work)

1 pint cherry tomatoes, cut in half (cherry tomatoes in various colors make this salad gorgeous, but it’s not necessary)

1 cucumber, sliced thin

1/4 cup minced red onion

2 tablespoons fresh basil, minced

2 tablespoons fresh parsley, minced

Optional: freshly cracker pepper

Directions:

1. In a medium-sized bowl, combine lemon juice and zest, balsamic vinegar, olive oil, salt, honey, and minced garlic. Whisk to combine.
2. Add sliced cherry tomatoes, cucumber, and red onion to vinegar mixture and stir. Set aside for at least 15 minutes so that flavors can intermingle.
3. To serve: Spread lettuce leaves out in the bottom of a serving bowl or platter. Add fresh basil and parsley to tomato mixture, stirring to incorporate. Use a slotted spoon to transfer tomato mixture to the serving dish, and then drizzle any remaining vinegar mixture over the top of the salad. Top with freshly cracker pepper to taste and serve.