Summer salad with strawberries
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This gorgeous spring-summer salad delights with its refreshing flavor, with tart and sweet notes. Quickly marinated strawberries are tossed with torn lettuce leaves and shallots in a vinaigrette. Toasted pine nuts add a pleasant crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 180 g strawberries
- 1/4 cup red wine vinegar
- 1 bunch of lettuce
- A handful of pine nuts
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Recipes with similar ingredients: strawberry, lettuce, wine vinegar, pine nuts
Cooking the dish according to the recipe:
- Dissolve 2 teaspoons sugar and 1.5 teaspoons coarse salt in 1 cup hot water. Add 1 cup quartered strawberries, 1/4 cup red wine vinegar, and 1 thinly sliced shallot; let steep for 10 minutes. Drain, reserving 1 tablespoon.
- Toss 1 bunch each of torn red and green lettuce with 2 tablespoons olive oil, strawberry juice, berries, and shallots; season with salt and pepper to taste. Sprinkle with toasted pine nuts.
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