Spring into spring with this delightful recipe that transforms an oldie-but-goodie dessert into a bright, refreshing twist on traditional salad. While springtime strawberries and the herbed shortcake croutons give a pop of sweetness, the spicy arugula and toasted pine nuts give this salad an earthy balance. With the creamy Gorgonzola, crispy pancetta and the strawberry yogurt dressing, this is a crowd-pleaser at your next potluck and the perfect celebration of spring in a salad bowl. —Adrienne Vradenburg, Bakersfield, California
Strawberry Shortcake Salad
Ingredients
- 4 ounces chopped pancetta
- 1 tablespoon extra virgin olive oil
- 2 individual round shortcakes, cubed
- 3 tablespoons minced fresh parsley, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 cup strawberry custard-style yogurt
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon coarsely ground pepper
- 4 cups fresh arugula
- 1 cup fresh strawberries, sliced
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup pine nuts, toasted
Directions
- In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. Remove to paper towels to drain. Add olive oil to drippings. Add shortcake cubes; cook, stirring frequently, until golden brown, 3-4 minutes. Transfer to bowl; stir in 2 tablespoons parsley and 1/4 teaspoons salt.
- In a small bowl, stir together yogurt, lemon juice, remaining 1 tablespoon parsley and 1/4 teaspoon salt, and pepper. In a salad bowl, toss arugula, strawberries, Gorgonzola, pine nuts, pancetta and shortcake croutons. Drizzle with dressing. Serve immediately.
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