Green Salad with Strawberries and Balsamic Vinaigrette

Chef and Nutrition Educator Kelly Browning of Growing Great continues to inspire children and adults healthy eating habits with this colorful salad recipe full of strawberries, carrots, radishes and tomatoes.

Ingredients

1 head of lettuce
1 cup sliced strawberries
1 cup pumpkin seeds or sunflower seeds
2 teaspoons of honey
2 teaspoons of ground mustard (optional)
3 tablespoons of Balsamic vinegar (or more to taste)
1/8-1/4 cup olive oil
1 tablespoon fresh herbs (optional)

Cooking Process

Select your favorite lettuce and wash
Wash strawberries and cut tops off, slice into desired size pieces
Chop and add any other favorite salad fixings such as carrots, radishes or tomatoes
Add strawberry slices on top
In a small bowl, whisk together all vinaigrette ingredients
Pour over salad and toss to coat
Top with seeds or nuts
Add a little salt to taste

Pomegranate Relish

This recipe came from our 2011 Local Thanksgiving Dinner Challenge. Betsy Threadgill shared this recipe with AIM staff in her winning entry. It is a great substitute for cranberry sauce for those Holiday meals(California does not produce cranberries).

Ingredients

seeds of 1-2 pomegranates
1-2 Tablespoons orange zest, adjust for taste
1-2 Tablespoons orange juice, about 1/2 of navel orange
1/2 Tablespoon grated fresh ginger
1 Tablespoon honey, adjust for taste
1/2 tsp salt

Cooking Process

Mix all ingredients together, refrigerate until ready to serve.
Excellent served with turkey, pork, or lamb.