It’s summer, summer everywhere. School is out, the heat is on, the Royals are playing away. Strawberries are bright and sweet and have landed in my dinner salads. Here it turns into an entrée with the addition of prosciutto and tangy vinaigrette made from preserved lemons. Quick to serve up, with no cooking to overheat you in the already warm temps and ready to share at any gathering of family and friends on these long days.
Strawberry Salad
serves 3 as an entree
5 cups spinach and arugula
4 oz. prosciutto, chopped
3 oz.