Daylight hours are getting longer, and it has me longing for summer. We made one of my favorite salads last night, I hope you enjoy it as much as we do!

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This past summer my Aunt and Uncle, along with some close friends, drove all the way out to the farm from Washington State. That’s a 24 hour drive if you were to do it in a straight shot! They took their time getting here so they could see all the sights along the way including some National Parks. We were the furthest East they went for that adventure, but by the sounds of it they will be coming back sometime in the years to come.

During their visit, they made several amazing meals for us. Such a treat! Our door is always open to host family and friends, but what a bonus that they wanted to cook for us.

This is my version of the salad they shared with us on night one. I ended up making it on repeat all summer long and it was a hit each time! The absolute BEST was making it using the freshly picked strawberries my Mother-in-Law had brought back from her trip to Getting’s Garden.

Salad Ingredients

1 large head Romaine lettuce
1 head Boston or red leaf lettuce
1 pint fresh strawberries, sliced
1/2 small red onion, thinly sliced
1 cup Monterrey Jack cheese, shredded
1/2 cup pecans, chopped

Dressing Ingredients

1/4 cup neutral oil of choice (I’ve used canola and avocado)
1 TBSP sugar
1/4 cup red wine vinegar
2 cloves garlic minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp white pepper, ground

Instructions

Tear lettuce into bite sized pieces and combine with other salad ingredients in large bowl. Depending on the season and what is available in your area, you can swap out the lettuce for a bagged variety. I’d pick a crunchy variety that has good flavor, wouldn’t necessarily recommend ice burg lettuce.
Whisk together all dressing ingredients.
Combine everything and mix well, careful not to smash up the strawberries. Serve immediately.