Chef Gerald Prete says this play on a caprese salad is the university’s most popular salad. “It is easy to make and is very refreshing,” Prete says. “This salad is very bright to the eye and draws customers in immediately.” The salad features a raspberry balsamic vinegar dressing and fresh mint. Field greens and baby spinach play host to grapefruit, oranges and strawberries. Prete says any local, ripe fruit can be substituted in place of the strawberries. He suggests watermelon when it’s in season.
2 qt. organic field greens
2 qt. organic bay spinach
1 cup fresh grapefruit sections
1 cup fresh orange sections
1 cup fresh sliced strawberries
3 oz. fresh sliced mozzarella
Fresh mint for garnish
Yield: 1/4 cup
1 tbsp. fresh raspberries
Dash cracked peppercorns
2 tbsp. balsamic vinegar
1 tbsp. honey
- Place ingredients in non-reactive container with lid.
- Using immersion blender, blend all ingredients until mixture is smooth
- Cover and place in refrigerator for minimum of 10 days.
- After 10 days, strain and reserve dressing for salad.
- Toss field greens and spinach together.
- Gently toss together citrus sections.
- For each platter, layering from the bottom up, place greens down, sprinkle evenly 2 cups of the citrus sections, then sprinkle 1 cup of strawberries. For last layer, evenly sprinkle mozzarella over fruit and greens, then drizzle 1/4 cup of sweetened vinegar over salad.
- Garnish with freshly torn mint.
Recipe by University of Colorado