For this week’s recipe, my inspiration was driven from the amazing talents of Barry Jarvis, Publisher of Edible Tulsa- Tulsa’s premiere food magazine – a true feast for the eyes. You will find the Spring 2016 edition included in this week’s bag for your viewing pleasure. ENJOY! Such an incredible magazine! This week’s salad was derived from the Strawberry Basil Vinaigrette featured on Edible’s website - . I have taken the basics of Barry’s delicious Strawberry Basil Vinaigrette and tweaked it a bit – and then paired it with our Red Romaine. And VOILA, a beautiful, fresh Springtime salad. 

Fresh Springtime Salad

Dressing Ingredients
¼ Cup Strawberry Basil Puree**
6 Tablespoons MECCA Basil Infused Olive Oil 
2 Tablespoons MECCA Blenheim Apricot White Balsamic Vinegar 
1 Garlic Clove minced
Salt to taste
Whisk ingredients together and set aside for salad assembly.
Strawberry Basil Puree 
1 Cup Strawberries
1 Handful Fresh Basil
Blend together in a Cuisinart or blender. 
For the Salad Assembly
Grill a small bunch of Asparagus – trimmed and tossed in Olive Oil. Grill on direct heat for 3-4 minutes a side. Watch closely to ensure not to overcook. Arrange a layer of Red Romaine on the base of the plate. Place a small stack of the grilled asparagus off to one side. Top with finely diced strawberries and crumbled Chevre Goat Cheese, or any other cheese you desire. Dress with the Strawberry Basil Vinaigrette and ENJOY! Many thanks to Barry and to the team at Edible! I can’t wait to try the other recipes found on the link provided! 

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