Time to celebrate strawberry season in Eastern Ontario. This light and refreshing salad features  strawberries tossed with seasonal vegetables in a light dressing. Choose any vegetables for the salad: cooked asparagus or sliced mushrooms are great. To make it easier, you can also use cooked chicken or turkey from the deli counter.

Vinaigrette:
• 1 cup sliced strawberries
• 2 tbsp vegetable oil
• 2 tbsp red wine vinegar
• 1/4 tsp  each salt and pepper

Salad:

• 8 cups torn lettuce
• 2-1/2 cups slivered cooked chicken
• 2 cups strawberries, halved
• 1 cup sliced cucumber

Preparation:

Vinaigrette: In food processor or blender, process strawberries, oil, vinegar, salt and pepper until smooth. Use immediately or cover and refrigerate.

Salad: Arrange lettuce on dinner plates. Top each with chicken, halved strawberries and cucumber. Drizzle with dressing. Serve immediately.

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