Strawberry Blue Cheese Salad

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If you’re like me, you may be trying to make healthier choices with your eating. However, a salad everyday at lunch can get boring quickly. While I don’t eat a salad everyday, I do like to mix it up with my salad toppings to keep things interesting. Besides, the more variety of fruits and vegetables we eat, the more variety of nutrients we intake, right? This week I tried this interesting combo of strawberry and blue cheese on top my salad, and I immediately added it to my list of favorites! It’s a fine balance of sweet and tart, and it makes a beautiful dish.

Strawberry Blue Cheese Salad Ingredients

Romaine Lettuce
Strawberries
Blue Cheese Crumbles
Oil of your choice – I like Extra Virgin Olive Oil or Avocado Oil (or scroll down for my Strawberry Vinaigrette recipe)
Optional – Add your favorite nut or seed for a little extra crunch (I like sliced almonds or sunflower seeds for this salad)

Steps to Make a Strawberry Blue Cheese Salad

1) Wash and chop your Romaine lettuce. I prefer to buy organic, and I like to use my collapsible salad spinner (buy one here) to wash, rinse, and dry the lettuce all in one.

2) Wash your strawberries (I use Thieves Fruit and Veggie Wash to clean all of my produce naturally), remove the top, then cut into fourths.

Add strawberries, blue cheese, vinaigrette, and sunflower seeds

3) Seriously, that’s about as much work as you need to do for this recipe unless you also want to make the vinaigrette (scroll down for the recipe). First layer your Romaine lettuce in your bowl, top with strawberries, then generously sprinkle with blue cheese crumbles. Lastly, drizzle avocado oil (or extra virgin olive oil) on top. Enjoy!

4) If you’d like more toppings, sliced almonds, sunflower seeds, and shredded chicken breast would all pair well with these flavors. Experiment to make it your own.

Strawberry Vinaigrette Dressing From Scratch

Ingredients

1/2 cup Strawberries (cut in fourths)
1/2 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/4 cup of Water
1 tsp Pink Himalayan Salt
1/4 tsp black pepper

Directions

I used my mini food chopper to blend the cut up strawberries first. A blender would work too.
Add the blended strawberries and the remaining ingredients to a bowl and mix well.
Store in a glass jar (I like to use a mason jar) in the refrigerator for up to a week. Enjoy!