Ayngelina posted: " Each summer strawberry salad is one of the things I look forward to most. Easy to make and everyone loves it! For me summer = strawberries. I grew up in an agricultural valley with a strawberry U-Pick just a ten minute walk away. I remember having"
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You do need ripe strawberries for this recipe to take advantage of the sweetness.
If your berries aren't quite there just sprinkle a bit of sugar on the cut, room temperature berrries an hour before serving.
Sliced Raw Almonds
Any nut works here. I do like how unroasted, unsalted almonds give it some texture without adding too much flavour.
Red Onion
Generally I loathe red onion. I only usually eat it pickled on food in Mexico. But it somehow works in this summer strawberry salad.
I find red onion can be a bit harsh. The key is to soak them in water first. You'll get all the onion flavour without that harsh afterbite.
There is both red onion in the dressing and the actual salad. Could you use a different onion, like green onion or Spanish onion? Sure, but it wouldn't taste the same.
Sugar
Feel free to use whatever sugar you prefer.
This is an old family recipe and so we've always used white granulated sugar. But you could easily substitute other types of sugar, honey, agave or other natural sweeteners.
Mustard
I use Dijon mustard but the same amount of dry mustard powder would fine.
Canola Oil
I know most people think you must use extra virgin olive oil in salads, but I am not one of those people.
There are a few reasons I think Canola is a great oil to use in cooking and baking.
It has a light, neutral flavour that allows other ingredients to shine.
It's Canadian and supporting Canadian is so important. There are 43,000 family farmers growing Canola on the Canadian Prairies.
It is budget friendly. The cost of groceries has really increased, especially in the last year. Canola is an economical choice that can be kept in the cupboard.
You can do a lot with it. Not only is it great with salads but you can cook with it as its heat tolerance is as high as 242 C/468 F. It's a great choice for these snow crab cakes.
It's great to bake with. If you haven't tried these pineapple carrot muffins that use it, you're missing out!
I partnered with Canola Eat Well for this summer strawberry salad post. And it's not the first time I've worked with them. Also check out this Canola Oil Cake with Sour Cherries.I love working with people so committed to Canadian farmers.
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