So, if strawberries are one of your allergen friendly foods, this isn’t the page for you :(. But if you can eat strawberries and you might be someone like me who looks at the strawberry in the store and can’t figure out what to do with me besides cutting them up and putting them on ice cream. So, this began the process of finding alternative things to do with strawberries.
There was one day that I had limited choices at a restaurant and it was a spinach salad with strawberries. Even giving the salad the eye brow raise once I got it still didn’t make me comfortable with eating this combination. That thought was so short lived when I tried it, it was so totally delicious. I was so happy that I took a chance.
Dressing of choice or vinaigrette
1 lb grilled chicken breast strips
3 cups (about 1 pound) fresh strawberries
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
3/4 cups shredded basil
1 1/2 cups toasted walnut halves
To make salad: in large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigreette or topping of choice. Mound salad on six plates, dividing it equally.
Strawberry Vanilla Whirl
1 cup sliced strawberries frozen
3/4 cup vanilla or strawberry ice cream
1/2 cup milk
1/2 tsp vanilla extract
In blender, puree all ingredients until smooth. Pour into a glass.
Strawberries with Lemon and Honey
1 pint of strawberries
2 tbsp orange blossom honey
3 tbsp lemon juice
Rinse the berries; plot dry and remove stems. Slice the berries into whatever size that you wish, from small to big. Next you place it in bowl of choice and drizzle with the honey and lemon and mix with a rubber scraper, cover and refrigerate for at least 30 mins to a few hours stirring occasionally. Serve alone, over ice cream or your choice of pastry.