Recipe of the Week
Spring Strawberry Salad Cups
2 tbsp white balsamic vinegar
1 tbsp minced shallots
1 tbsp honey
1 tbsp poppy seeds
2 tbsp olive oil
2 tbsp crumbled goat cheese
2 cups sliced strawberries
4 asparagus spears, thinly bias-sliced
6 cups spring mix lettuce
1
In medium bowl, whisk vinegar, shallots, honey, poppy seeds and oil; stir in salt and pepper to taste. Makes about ⅓ cup.
2
In 4 (24-ounce) wide-mouth glass jars with lids, layer vinegar mixture, cheese, strawberries, asparagus, lettuce and almonds; close jars with lids and refrigerate up to 1 day. Shake jars vigorously before serving.
Ingredients
2 tbsp white balsamic vinegar
1 tbsp minced shallots
1 tbsp honey
1 tbsp poppy seeds
2 tbsp olive oil
2 tbsp crumbled goat cheese
2 cups sliced strawberries
4 asparagus spears, thinly bias-sliced
6 cups spring mix lettuce
Directions
1
In medium bowl, whisk vinegar, shallots, honey, poppy seeds and oil; stir in salt and pepper to taste. Makes about ⅓ cup.
2
In 4 (24-ounce) wide-mouth glass jars with lids, layer vinegar mixture, cheese, strawberries, asparagus, lettuce and almonds; close jars with lids and refrigerate up to 1 day. Shake jars vigorously before serving.