This light and refreshing salad for warm summer days features fresh strawberries tossed with seasonal vegetables in a light dressing. Choose any selection of Ontario vegetables for the salad: cooked asparagus or sliced mushrooms are great. For convenience, use cooked chicken or turkey from the deli counter.

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Servings: 4

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Ingredients

Vinaigrette:

  • 1 cup (250 mL) sliced Ontario Strawberries
  • 2 tbsp (25 mL) vegetable oil
  • 2 tbsp (25 mL) red wine vinegar
  • 1/4 tsp (1 mL) each salt and pepper

Salad:

  • 8 cups (2 L) torn Ontario Lettuce
  • 2-1/2 cups (625 mL) slivered cooked Ontario Chicken
  • 2 cups (500 mL) Ontario Strawberries, halved
  • 1 cup (250 mL) sliced Ontario Greenhouse Cucumber

Instructions

Vinaigrette:

In food processor or blender, process strawberries, oil, vinegar, salt and pepper until smooth. Use immediately or cover and refrigerate.

Salad:

Arrange lettuce on dinner plates. Top each with chicken, halved strawberries and cucumber. Drizzle with dressing. Serve immediately.

Nutritional information

  • Protein: 23.0 grams
  • Fat: 9.0 grams
  • Carbohydrates: 13.0 grams
  • Calories: 225