2cupsabout 10 oz fresh California strawberries, stemmed and quartered
8cupsmixed salad greenssuch as butter lettuce and watercress
4ozcrumbled feta cheese
1small cucumbersliced (about 24 slices)
Vinaigrette:
3Tbspextra virgin olive oil
2Tbspbalsamic vinegar
2Tbspwater
1Tbspchopped shallots
½tspsalt
¼tspblack pepper
Instructions
To make Vinaigrette:
Combine the vinaigrette ingredients in a small bowl. Tilt the bowl to the side and whisk the vinaigrette quickly for a few seconds until emulsified; set aside.
To make Salad:
In small bowl, toss onion with 1 tablespoon of vinaigrette; set aside.
Over grill or in pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
In another bowl, toss strawberries with 1 tablespoon of the vinaigrette.
In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens.
Sprinkle with cheese and garnish with slices of cucumber.
Notes
For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.