Strawberry Delight Salad with Strawberry Champagne Vinaigrette

Strawberry Delight Salad with Strawberry Champagne Vinaigrette

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  • 1/2 pound strawberries
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons red wine vinegar
  • 3 tablespoons Champagne vinegar
  • 2 tablespoons chopped fresh basil
  • 5 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt


  • 12 to 16 ounces mixed baby greens
  • 1/2 pound strawberries, sliced
  • Optional garnishes: watercress or sunflower sprouts and Spicy Maple Pecans (sold in the PCC Deli)


For the vinaigrette, combine the strawberries, maple syrup, vanilla, red wine vinegar and Champagne vinegar in a skillet. Let it simmer, covered, until strawberries are soft, 10 to 15 minutes. Strain the juice and set aside.

In a blender, combine cooked strawberries and fresh basil. Add olive oil slowly while blending. Add salt, then pour into a bowl and stir in the reserved juice. Refrigerate until cooled.

Arrange the greens and sliced strawberries in a bowl or on individual plates. Dress with the vinaigrette and desired garnishes.

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