With spring right around the corner (I pray,) I’m excited to enjoy spring and summer salads again. For now I will settle for a little taste of summer with this delicious dinner salad that includes a warm weather favorite: fresh strawberries.
Veggie Berry Salad
Prep time:
Cook time:
Total time:
Serves: 4
A little savory, a little sweet, this veggie berry dinner salad pairs well with grilled seafood or poultry.
Ingredients
- 4 small red potatoes (washed and cut into quarters)
- 12 oz. green beans
- 8 oz. snap peas
- 1/2 pound fresh strawberries (cleaned, stemmed and cut into quarters)
- 2 medium beets (peeled and cut into 8 pieces each)
- 1/4 teaspoon garlic powder
- 2 teaspoons fresh thyme divided
- 2 tablespoons olive oil
- 2 pinches of salt
- 1 pinch black pepper
- Ice bath
Instructions
- Preheat oven to 400.
- Boil a large pot of salted water.
- While water is boiling season cut potatoes with 1 tbsp. olive oil, garlic, 1tsp. of thyme. Place in shallow baking pan.
- On separate baking sheet, season beets with remaining thyme, salt and olive oil.
- Place potatoes and beets in oven and bake for 25 to 30 minutes. Turn vegetables half way through baking process. Once done, cool to room temperature.
- Place green beans and snap peas in boiling water and cook for 2 minutes. Quickly remove beans and peas and place in ice bath. Let sit in ice bath for 2-3 minutes, strain, cover and refrigerate along with cut strawberries.
- Combine potatoes, beets, green beans, snap peas and strawberries in large salad bowl.
- Toss with a quarter cup of spicy strawberry vinaigrette.
Find my spicy strawberry vinaigrette recipe here.
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