Strawberry Salad with Toasted Coconut and Black Pepper Vinaigrette

I found this recipe while searching for something to pair with the pasta recipe that I will be posting tomorrow. I thought this recipe had a nice blend of summer ingredients and that it would be a light starter to our meal.

Recipe adapted from Oh My Veggies.

For the black pepper vinaigrette:
-1/3 cup red wine vinegar
-1 teaspoon granulated sugar
-3/4 teaspoon freshly ground black pepper
-1/2 teaspoon minced garlic
-1/4 teaspoon salt
-2/3 cup extra-virgin olive oil

For the salad:
-Mixed greens (I used a blend of spinach and iceberg lettuce) 
-Coarse salt and black pepper to taste
-2 cups sliced strawberries
-1/2 cup slivered almonds
-1/4 cup toasted coconut

To make the vinaigrette combine all of the ingredients in a jar with a lid and shake until well combined.

Mix together all of the salad ingredients and serve as much vinaigrette over the salad as desired.  

I really enjoyed the black pepper vinaigrette on this salad, since the other ingredients are pretty lights and the strawberries are sweet, having a really savory vinaigrette helped to tie everything together nicely.


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