Quick Strawberry Balsamic Vinaigrette over Spinach Salad

Homemade salad dressing doesn't get much easier, or tastier, than this sweet and tangy vinaigrette.  Usually, I make the dressing with raspberry preserves (and you should try doing that sometime, too!), but strawberries and balsamic vinegar are a classic combination and make for a fresh, seasonal dressing.  Shake it up in a glass jar for an instant salad topper and to keep the leftovers (if there are any).

 Strawberry Balsamic Vinaigrette
1 teaspoon Dijon or brown grainy mustard
2 tablespoons seedless strawberry preserves or all fruit preserves (try raspberry or apricot for a twist)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and fresh ground pepper to taste

In a small jar with a lid, stir together mustard and preserves until smooth.  Pour in balsamic vinegar.  Top with olive oil.  Fit lid of jar securely and shake vigorously until vinaigrette is well-combined and is thick and smooth.  Season to taste with salt and pepper as needed, shake again to combine.  If you make the dressing ahead of time, shake the jar just before serving.  Pour over prepared salad as desired.

Suggested Salad:
Fresh baby spinach leaves
walnut pieces (toasted, optional, sliced almonds would be good too!)
fresh sliced strawberries
crumbled goat cheese (or blue or feta)
fresh ground pepper to taste
thinly sliced red onion (optional)

Toss together all salad ingredients in a large or individual bowls.  Drizzle with salad dressings. Serve immediately.

Lemon Cornmeal Poundcake

We have officially entered Spring and even though that's not a guarantee for good weather, it makes me so happy to see the tulips and daffodils starting to poke out of the ground.  I am also very excited about the fact that it means sales on delicious, sweet strawberries in the stores.  To make use of some of those strawberries, this pound cake is an excellent alternative to the traditional strawberry shortcake.  It has a complex flavor and rustic crumb from the cornmeal and is moist from the ricotta (see about making your own) and is great with berries and whipped cream or just plain sliced. 

Lemon Cornmeal Poundcake
cooking spray
1 tablespoon cornmeal
1 cup sugar
1 stick (8 tablespoons) butter, softened to room temperature
Grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon vanilla extract
3 eggs
1cup ricotta cheese
1 cup all purpose flour
1/2 cup cornmeal
1/2 cup stone ground grits or polenta (a really coarse cornmeal--for a less grainy texture, use an additional 1/2 cup cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 325 degrees.  Coat a loaf pan with cooking spray and dust with cornmeal.  In a large bowl, combine butter, sugar, lemon zest and vanilla extract.  Beat with an electric mixer at medium speed until light and fluffy.  Add eggs, 1 t a time, beating well after each addition.  Beat in ricotta cheese.

Combine flour, cornmeal, grits, salt and baking soda.  Stir into to wet ingredients and stir just until combined.  Pour into prepared loaf pan.  Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 15 minutes on a wire rack.  Remove from pan and cool completely on rack.

Recipe adapted from The Best of Cooking Light

Strawberry Salad with Short-cut Poppy Seed Dressing

I have some serious Spring Fever.  The last few days have been really mild and gorgeous and it makes me so excited for warm weather to come for a longer stay.  I know that we will have plenty of winter left here in Colorado, but as the first California strawberries are making their way into the supermarkets (and coming down in price), I thought I would celebrate a hint of Spring with this cheery salad.  A staple of baby and wedding showers, it's kind of Old School, but there's a reason it's a classic.  It's refreshing and lively and a perfect pick-me-up!  And, as a bonus, it's pretty healthy and pairing the Vitamin C-rich strawberries with the spinach in the salad helps you get the full nutritional benefits of that green Super-Food!  Oh, and the leftover dressing is also really good drizzled on fruit like berries, melon and peaches too!

Strawberry Salad and Short-Cut Poppy Seed Dressing
Salad:
1 head Romaine lettuce, washed and cut into bite-sized pieces
1/2 9 oz bag of Baby Spinach
1 quart sized container fresh strawberries (give or take a couple for quality control sampling)
1/4 medium-sized red onion, thinly sliced
toasted sliced almonds for garnish (optional)

Dressing:
1/3 cup mayonnaise (I use reduced-fat)
3 tablespoons red wine vinegar
2 tablespoons white sugar
1/2 teaspoon dry mustard
3 tablespoons milk
2 tablespoons poppy seeds
salt and pepper to taste

To assemble salad, toss together Romaine lettuce and spinach in a large salad bowl.  Place the sliced onions in small bowl with some ice water and allow to soak for about 10 minutes.  This will help remove some of the spicy raw bite.  After soaking, drain and scatter over the greens.  Remove caps and stems from strawberries and thinly slice length-wise.  Add strawberries to salad.

For dressing, in small bowl, whisk together mayonnaise, vinegar, sugar and mustard until smooth.  Stir in milk until desired consistency.  Stir in poppy seeds and season to taste with salt and pepper.  Just before serving salad, stir dressing one final time to make sure it's fully mixed and pour over salad, tossing to combine.  Garnish with toasted sliced almonds if desired.