I know, I know by looking at the title you're shivering if you are reading this in wintry climates, but strawberries are kinda in season over here (for Christmas), so it was the perfect chance for me to try this.
While in Hawaii this past summer, I scribbled down this recipe by Zippy's, a popular local family style restaurant.
I adapted the dressing because I didn't have dry mustard, I also added more "stuff" to the salad...here is what I did...
Adapted Zippy's Fresh Strawberry Summer Salad (MIDWEEK 9/11/2013): serves 2
2 generous handfuls of baby leaf mix (washed and shaken dry)
10 strawberries, tops taken off and sliced in half
1/2 a package of maitake
10 shrimp, deveined, rinsed and butterflied
some yellow bell pepper, cleaned and sliced thin
some glazed pecans*
some bleu cheese
1 tablespoon sugar
1 tablespoon red wine vinegar
3 tablespoons olive oil
some grated onion
grinds of pepper
handful of pecans
1 teaspoon maple syrup
Tossed and baked in 325F (165C) oven for 10 minutes
Sautee the shrimp and maitake in some olive oil on medium heat until shrimp and maitake are cooked, set aside
Toss the baby leaf, shrimp, maitake, yellow bell, strawberries in 2 tablespoons of dressing
Top with cheese and nuts
NOTES: This was delicious! I think the bleu cheese I used needed to be a little stronger, but all the other flavors went nicely. The dressing is a bit puckery, sweet-sour. I think the next time I make this dressing, I'll add a little dijon or whole grain mustard.
I'm making this again, but during Spring...
It's Friday here, I hope you enjoy the weekend!