Strawberry Caprese Salad and Another Wedding Dress
Tell me . . . Does it make me a bridezilla that I returned and purchased ANOTHER dress? (That makes four) I’ve been a pain in the butt about it, I know, but a girl has got to really like her wedding dress right?
My problem was I kept buying white gowns, trying to make them pass for wedding dresses. Don’t do this ladies. Just suck it up and go to a bridal shop. It’s worth it. I finally LOVE my dress.
It has an element of soft ruffles, mini polka dots and tulle and it’s strapless with a sweetheart neckline. That’s all you get!!! And now for the strawberry caprese salad . . .
This recipe is adapted from last months Southern Living. The garlic, balsamic and olive oil dressing is what really makes this caprese salad drool worthy.
If you like caprese you have to try this, it’s perfect for spring or summer and it obviously presents well. We basically ate it all ourselves after I made it. You don’t have to use crostini either, it’s delish on it’s own.
Is it Friday yet?
Strawberry Caprese Salad (Serves about four recipe from Southern Living) 3 tablespoons balsamic vinegar
1 small garlic clove, minced
1 tablespoon light brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1/3 cup chopped fresh basil
1 (8-oz.) tub fresh mozzarella balls
4 cups halved fresh strawberries
1 handful of thinly sliced fresh basil
1 French baguette to make crostini (optional)
1. Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth. Refrigerate.
2. Chop strawberries and mozzarella (to desired size, I halved medium sized balls)
3. Toss strawberries in chilled balsamic dressing. Add mozzarella and fresh basil before serving (I don’t like the mozzarella to get to browned from the balsamic, so I choose to add it last)