Springtime Strawberry Viola Salad
with toasted almonds, goat cheese and a strawberry rhubarb vinaigrette
Spring is arriving here at a slow crawl this year, but not anywhere near as bad as last year when we had that awful ice storm and then a snowstorm on May 1. This year it’s been much nicer so yes, although it’s been a little slow coming, I’m VERY grateful for a better spring this year.
Every time we get a nice warm, sunny spring day, I start wanting a springtime salad … with berries and nuts and cheese. Bright colorful berries greet me every time I walk into the grocery store lately, and the strawberries are the most plentiful. It makes me think of California. In California, it’s strawberry festival time. That time of year where all the farmer’s markets are bursting with strawberries and every event becomes a strawberry festival. At this time of year in southern California, you could go to a soccer tournament and come home with a flat of strawberries for $5.00. Or at least that is what I remember paying for a flat of strawberries at a soccer tournament in California. I don’t even recall what we did with all those strawberries. Did we really eat them all? Perhaps we did … my kids and I love strawberries.
I’m not in California anymore, but the strawberries are definitely plentiful in May here at all the grocery stores. The fresh berries from the garden will arrive later, next month sometime. I’m content to settle for grocery store strawberries for now. This is a simple salad to make, but the wonderful spring flavors and colors brighten my soul when I look on it, when I take a bite. Even after I’m done savoring the flavors and the salad is gone, I take a moment to listen to my body singing inside, all happy from the good food that I’ve given it. It’s a little springtime gift that I give myself over and over again.
- Strawberry Rhubarb Vinaigrette (recipe here)
- Mixed spring greens
- Fresh strawberry slices
- Almond slices, toasted
- Goat cheese crumbles
- Fresh viola blossoms (or other edible flowers)
- First, make the vinaigrette and set it aside while you prep your salad.
- Fill your salad plate or bowl with greens.
- Tuck in lots of strawberry slices and sprinkle with almond slices and goat cheese crumbles.
- Add several viola blossoms (or other edible flowers) and drizzle with the vinaigrette.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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