Comments on: Strawberry salad

By: Richard F. Rebel

Richard F. Rebel — Sun, 10 Jan 2010 23:52:31 +0000

Dagmar,

Thanks for another inspiration. I am eating this salad (1/2 recipe) as we speak.

A nice tip for those who, like me, wish to prepare in advance:

Layer ingredients In an appropriate sized container (layers should cover bottom nearly).

1st, whisk together marinade. Sprinkle in green onion. Then add halved cherry/grape tomatoes. Then layer your avocado, and top with the strawberries. Finish by topping with your rocket/baby arugula and seal. Refrigerate until use (probably not more than a couple hours).

Putting the avocado between the tomatoes/dressing and the strawberries will keep them from turning brown as both layers contain acid.

You get the added benefit of the flavor “melding” during storage.

To serve, shake container gently with lid on to toss, then invert onto serving dish.

Your avocados will be green, your strawberries won’t mascerate and each retains their original texture until serving.

-rr

By: commercial property mortgages

commercial property mortgages — Mon, 29 Sep 2008 01:49:33 +0000

commercial property mortgages…

revolved!scanner balkanizing pretension …

By: Sorina

Sorina — Thu, 03 Jul 2008 11:39:54 +0000

It look’s to good to be through I am definitely going to try this

By: Debs

Debs — Wed, 02 Jul 2008 04:29:47 +0000

I put strawberries in my salad the other day as well. Like you, I also put tomatoes. I found that the flavors clashed with one another. Perhaps the flavor is different with cherry tomatoes, but I'm inclined to leave the tomatoes out next time. Goat cheese and hazelnuts in the salad went beautifully with the strawberries, though. Food Is Love

By: Courtney

Courtney — Wed, 02 Jul 2008 00:17:03 +0000

Oh thats beaituiful. I do love those Swedish straberries. Strawberries on salads s a great concept. I like ones with walnuts, spinach, abd blue chees.