Monday, May 31, 2010

Memorial Day BBQ

Remembering those loved ones is an important part of this day. Flags are flying, speeches are being made and flowers freshen up the gravesites.

We also enjoy getting together with family and friends around a BBQ and salad. Try this fresh salad from The Cottage Place Restaurant in Flagstaff.

Exotic Greens with Strawberry Vinaigrette in Tastes & Treasures. page 21.

Strawberry Vinaigrette
8 ounces frozen strawberries
1/4 cup sugar
1 teaspoon balsamic vinegar
1 teaspoon rice wine vinegar
1/3 cup olive oil
1/3 cup soybean oil
1/2 teaspoon salt
1/4 teaspoon white pepper

8 cups baby salad greens
1 cup chopped tomato
1/4 cup pine nuts, toasted
6 whole strawberries, fanned
2 ounces goat cheese

For the vinaigrette, process the strawberries in a blender until pureed. Add the sugar, balsamic vinegar, rice wine vinegar, olive oil, soybean oil, salt and white pepper and process until blended.
For the salad, toss the salad greens and tomato with the vinaigrette in a salad bowl to coat. Place on six chilled salad plates. Top with the pine nuts, strawberries and goat cheese. (I made it in a big bowl instead and got rave reviews from guests.)

Serves 6