Spring is here!  What a way to bring in the season, but with a fresh salad. What makes a great salad, to me its the yummy dressing that goes with it.

Marinades/Vinigarettets are easy to make once you get the basics down, and you can whip up some in a few minutes. What combinations can you come up with?

THE BASICS
(courtesy of thefreelibrary- edited by Gourmet Diva)
Five flavors,Combining the five flavors your tongue experiences, balances the taste of the vinaigrette or marinade and makes it satisfying and enticing.
 Sweet, sour, salty, pungent, and spicy combine in an oil base that carries and infuses the flavors throughout the marinade. Pungent is often the most difficult taste concept to grasp. Garlic, ginger, rosemary, citrus zest, wasabi or horseradish
, cilantro, and onions can be described as pungent. 

1)  Pair up vinegar (or use lemon, lime, or orange juice) and oil.
2) Then, Sweetener (fruit sweetener, agave, mape syrup) to cut the acidity.
3) Add a salty ingredient, such as tamari or soy sauce, miso, or sea salt. 
Line up your choices and think about what you want to use before committing to the vinaigrette.

Overall
(vinegar + oil) + sweetener + salt = yummy vinigarette

Try this salad, my lil one likes it, but he rather have it with bananas than strawberries.


Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese
From The Earthbound Cook by Myra Goodman

1 pint fresh strawberies, rinsed, dried,and hulled
Walnut Balsamic Vinaigrette
7 ounces pre washed mixed baby greens or pre washed baby green
1/2 cup walnut pieces, toasted
1/2 cup crumbled goat cheese

Cut the strawberries in quarters, place them in  small bowl, and toss them with about 2 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste and add more vinaigrette if needed.

Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.

Walnut Balsamic Vinaigrette
Makes about 1/2 cup

2 tabespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted walnut oil
2 tablepoons extra - virgin olive oil
salt and pepper
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vegorously to combine. Season the vinaigrette with salt and pepper to taste. The vi