June 1, 2024 – windedgypsy

Dressing Ingredients

1/2 cup packed basil leaves, finely chopped

6 cloves of garlic (you can reduce this amount to taste)

1 teaspoon whole grain/stone ground mustard

Juice of 1 small lemon or 1/2 a large lemon

1/4 cup olive oil

1 teaspoon of salt (or to taste)

1/2 teaspoon of black pepper (or to taste)

Salad Ingredients

2 (15-ounce) cans white beans, such as navy, great northern or cannellini (drained and rinsed)

1/4 cup finely chopped red onion

1/4 cup grated Romano cheese

Directions

Blend the dressing ingredients until smooth and all ingredients are fully combined. Set aside.

Combine the beans, onion, and cheese.

Drizzle the dressing over the bean mixture and mix well. Chill for at least two hours before serving (overnight is best). Adjust the salt and pepper, if needed.

Original Source: White Bean Salad with Basil & Lemon Vinaigrette

Ingredients

1 cup strawberries, washed and chopped small

2 Tablespoons granulated sugar

1 cup heavy whipping cream

3 Tablespoons powdered sugar

1 teaspoon vanilla paste or vanilla extract

2-3 drops pink food coloring (optional)

Instructions

Sprinkle granulated sugar over the chopped strawberries and stir. Allow to rest in the refrigerator for 30 minutes while you make the whipped cream portion.

Whip the heavy whipping cream using a medium-speed electric mixer with a whisk attachment until stiff peaks form. Add vanilla, powdered sugar and food coloring (if using) and give a final mix, making sure not to over-mix.

Fold the sugared strawberries into the whipped cream mixture. Refrigerate for 30 minutes.

If desired, thinly slice strawberries and decoratively line the inside of a clear juice glass or mason jar (or something cute). Cut the end off a piping bag and fill with the strawberry mixture and carefully fill, being careful not to disrupt the strawberries (see the image above and video below for reference). Top off with whipped cream. I use canned to make it simple, but you can also reserve some white (undyed) whipped cream from earlier if you choose to keep some and pipe it using a separate bag and decorative tip.

Yield 2 servings. Serve immediately or chill until ready to serve. If using canned store-bought whipped cream, wait to apply the whipped cream until just before serving.

Original Source: Quick and Easy Strawberries and Cream Dessert in Five Minutes