WBTV Red, White & Blue Strawberry Salad with The Olive Tap ~ Happy Memorial Day Weekend!

Prime Time Television @WBTV Studios this Friday with the pretty evening anchor, Brigada Mack.  The cooking segment was a Red, White and Blue Spinach Salad using a couple of The Olive Tap’s products.

Using The Olive Tap’s Strawberry Balsamic in this salad dressing recipe, taken from my book, MaMa Mia Cucina, I only have one word to describe its wonderful flavor:  OMG!

Memorial Day weekend is just a couple of weeks away.  So… for all of the planners out there, here is a fresh, simple, seasonal and tasty salad more than acceptable for the vegetarians, gluten-free and carnivores, alike.  It’s all about options, ya’ know!  Mix it up, serve it up pretty with the protiens and cheeses on the side, if you like.  Add a loaf of fresh bread (GF or not) a bottle of wine, lots of friends and family and everyone is happy celebrating the festivities and each other ~ Enjoy

Red White & Blue Spinach Salad

4 cups torn spinach leaves

2 cups sliced strawberries

1 cup blueberries

1 small Vidalia onion peeled and sliced into rings

4 oz. gorgonzola, goat cheese or feta cheese, crumbled

(½ pound grilled chicken breast, shrimp or steak, optional protein)

 

Dressing:

(recipe taken from MaMa Mia Cucina)

1/2 teaspoon salt and a grinding of freshly ground pepper

1 teaspoon paprika

1 garlic clove, minced

3 tablespoons sugar

1/2 cup extra-virgin olive oil (using ®The Olive Tap’s Leccino EVOO for WBTV)

1/4 cup balsamic vinegar (using ®The Olive Tap’s Strawberry Balsamic for WBTV)

A most delicious and festive salad for the upcoming ‘red, white & blue’ celebrations!