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Since its Summer time, I wanted to make something light, that would be easy to put together and a recipe that would use fresh seasonal ingredients.

Have you had the Strawberry Salad at Longhorn? Well, If you like that salad, I guarantee you will LOVE this salad.

This salad is AMAZING.

This is honestly my favorite salad and I will be making it several more times before summer is over.

 Oh, and the Honey Roasted Sunflower Seeds…forget about it. One bite and you’ll be hooked. I had to stop myself from eating it by the handful. Actually, my husband already has plans of me making batches of this so he can take it to work for a snack.

Everything about this salad is delicious.. especially the vinaigrette.

It’s Summer, time to try something new!

Salad:

Baby Arugula

Blueberries

Feta Cheese, crumbled

Strawberries, sliced

Honey Roasted Sunflower Seeds:

1 cup Sunflower Seeds

1 teaspoon Butter

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Honey

½ teaspoon Sea Salt

Strawberry Vinaigrette:

1 clove Garlic, crushed

1 teaspoon Dijon Mustard

1 teaspoon Hot Sauce (I use Cholula)

¼ cup Rice Vinegar

3 tablespoons Strawberry Preserves

½ cup Extra Virgin Olive Oil

¼ cup Canola Oil

Sea Salt, to taste

freshly ground Black Pepper, to taste

DSCF4522To make Honey Roasted Sunflower Seeds:

Preheat Oven to 400F.

Place Butter and Olive Oil in Small Cake Pan (I used a Small Cast Iron Skillet) and place in oven for 1 minute until butter is melted.

Add Honey and Sunflower Seeds to the pan and stir to coat completely.

Cook 5 minutes, Stir, Cook another 5 minutes.

(Careful not to burn)

Remove from oven and place on tin foil sprayed with nonstick spray.

Salt to taste and let cool.

Store in an airtight container.

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To make Strawberry Vinaigrette: 

In a bowl combine Garlic, Dijon, Vinegar, Preserves and Hot Sauce. Stir to combine.

Add Oils while whisking continuously.

Add Salt/Pepper to taste

Place in a bottle for serving.

(Store in refrigerator for up to 2 days)

 

To make Salad:

Place a bed of Baby Arugula on a plate.

Top with Sliced Strawberries, Blueberries, crumbled Feta Cheese and a sprinkle of Honey Roasted Sunflower Seeds.

Drizzle with Strawberry Vinaigrette.

Serve immediately.

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This salad is a meal in itself because you will want to eat more and more and maybe, just a little more.

*Recipe adapted courtesy of: http://thecafesucrefarine.com/2012/05/arugula-blueberry-salad-w-goat-cheese/

 

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