Summer Salads: Part 2

I love cooking from what is available seasonally. As much as I sometimes want to grab for that container of strawberries in the middle of Winter, waiting 'til Summer has proven to result in major payback. Not only are fruits and vegetables cheaper when they're bought in-season, but they are OH SO DELICIOUS too. Lately we've been eating lots and lots of watermelon, cherries, and berries. Also squash, peppers, tomatoes & of course- the star of summer: corn on the cob. :)


Tonight I made a very unusual-sounding salad recipe using green beans and strawberries as the base. I wasn't sure how this was going to taste in the end, but I was pleasantly surprised- it was scrumptious! If you decide to give it a try I hope you enjoy it too!

~Strawberry & Green Bean Salad

with Feta, Mint & Pistachios~

Serves 4-6

1 lb. fine green beans

1 lb. strawberries

2-3 Tablespoons pistachios

1 small bunch fresh mint leaves

(I used some from my yard!)

4 oz. feta cheese

salt & pepper

Dressing:

2 Tablespoons raspberry vinegar

2 Tablespoons superfine sugar

1 Tablespoon Dijon mustard

pinch of salt

1/2 cup olive oil

1. To make the dressing, mix the vinegar, sugar, mustard, and salt together in a bowl until smooth. Slowly poor in the oil, whisking constantly until the mixture has emulsified. Cover and refrigerate until required. 

2. Blanch the beans in a large saucepan of salted boiling water for 1-2 minutes, so that they retain plenty of crunch. Drain and quickly toss in a large, cool bowl. Hull and halve the strawberries, then add to the beans. Stir in the pistachios and mint leaves. Toss the salad with enough dressing to coat lightly.

3. Break the feta cheese into chunks and scatter over the salad. Add a good grinding of pepper and serve immediately.

Happy & Healthy Food to You,

Gail