Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!
With this being strawberry season, this is a great recipe to use for all those berries you might be bringing home, like I am. It is also a great dish to think of serving at your Easter Gathering in just a couple weeks.Last summer my mother's cousin Beckie came into town for a overnight visit. The following day they spent at a quilting show, where my cousin Beckie had 3 quilts appraised that had been in her family, dating back to the late 1800's and early 1900's. It was a fun and exciting day, to find out some history of the quilts.
After their day, mom prepared a nice lunch, including this salad. I had the opportunity to try this salad. You will find, as I did this is something different, it will immediately bring you to a summer day, at the beach or lake, breeze in your hair eating a light fruity fresh treat. I hope you will enjoy it as much as all of us did. This dressing really makes this salad the tropical treat that it is.
Summer Strawberry Salad
6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana sliced
handful of fresh picked blueberries
1/4 cup water
1/4 cup cream of coconut* (a little more if you prefer)
2Tbsp lemon juice
1Tbsp yellow mustard
1/2 tsp ground ginger
1/4 cup sliced almonds, toasted (optional)
1. In a 4-quart bowl toss together romaine,strawberries, pineapple, banana and blueberries. Salad may be assembled and refrigerated, cover tightly-up to one hour ahead (If doing this-add banana just before serving)
2. for dressing, in a small bowl whisk together water, cream of coconut, lemon juice,mustard, and ginger. Cover and refrigerate the dressing. To serve, toss the greens and fruit mixture with the dressing to coat. Sprinkle with almonds.
Makes 6-8 servings
*Note-look for cream of coconut with the drink mixers in supermarkets, under brands such as coco Lopez.