Strawberry Fields Salad with Watermelon Vinaigrette

When I pick my own strawberries, I want to make the best of them. The are many wonderful recipes for strawberry deserts, salads, and salsas. One salad stands out for me and I always make it during the season. I discovered this salad in HEB watching the demo featuring Cookwell & Company Watermelon Vinaigrette. Mix a generous handful of baby greens, fresh goat cheese crumbs, sliced strawberries, and toasted pine nuts. Add the watermelon dressing — and HERE COMES THE SUN! For those who can’t find this made-in-Austin vinaigrette in stores, there is a recipe below for a homemade version.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend watermelon and raspberries at low speed and squeeze the juice/puree through 2 layers of cheesecloth. It will remove the raspberry seeds.

Step 2

Heat a sauté pan and dry-fry poppy seeds.

Step 3

Mix juice, honey, vinegar and blend them. Keep blender running at medium speed. Mix salt and xanthan gum and add to the mix. Blend for 2-3 minutes to dissolve the salt and properly disperse and hydrate xanthan gum. Xanthan gum will slightly thicken the vinaigrette without adding calories.

Step 4

Blend in poppy seeds at the lowest speed.

Step 5

Bottle the vinaigrette and keep it refrigerated for up to 3 weeks.

Step 6

Mix greens and strawberries with watermelon vinaigrette.

Step 7

Plate portions and sprinkle them with goat cheese crumbs and pine nuts.

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