This salad gets its flair from a simple creamy poppy seed dressing. Make a double batch of the dressing to use on your other favorite salads.
1 large head romaine lettuce
1 red onion, sliced
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
1 cup mayonnaise
1/8 cup maraschino cherry juice
2 tablespoons honey
1 tablespoon poppy seeds
1/8 teaspoon lemon juice
In a large bowl, toss the romaine, onion, strawberries and oranges.
In a medium-sized mixing bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds and lemon juice. Pour enough of the dressing over the romaine mixture to coat and toss together well.
Ham is a favorite meat to pair with fruit. Why not opt for strawberries this time instead of the traditional pineapple?
1/2 cup fresh strawberries, halved
1 (5-8 pound) smoked ham
1 cup strawberry wine
1 cup water
1 tablespoon Creole mustard
Preheat the oven to 350 degrees F.
Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and Creole mustard together. Pour the mixture over the top of the ham and let it drip down the sides. Bake for 1 hour, basting every 20 minutes.
After the ham is baked, slice and serve topped with Strawberry Sauce.
In addition to being terrific with baked ham, this long-simmering sauce is also at home as a dessert topping or an accompaniment to poultry.
1 pint fresh strawberries -- whole, washed and stemmed
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup strawberry wine or liqueur
In a medium-sized saucepan, mix all of the ingredients together and cook, covered, over low heat until thickened, at least 3 hours, stirring occasionally. If you wish, you can mash the berries with a spoon.
This can be stored in the refrigerator for several weeks. It's great as a dessert topping, with grilled chicken or with the baked ham recipe above.
The sweetness of the berries, tartness of the lime juice and spiciness of the chili combine to create an unforgettable salsa that will make your meal sing.
1 fresh Serrano or jalapeno chili
1 cup finely chopped, fresh strawberries
1 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar (optional)
Wearing rubber gloves, remove the stems, seeds, and ribs from chili and chop fine.
In a bowl, stir together the chili and the remaining salsa ingredients. This salsa may be made several hours ahead and chilled, covered. Serve with tortilla chips or grilled chicken.
