In a world of ultra-processed convenience, the most radical act of self-care is getting back to the basics: fresh, local, and intentional.

Are you tired of "healthy" salads that are weighed down by inflammatory oils, hidden sugars, and preservatives from store-bought dressings? It’s time to reclaim your kitchen and fuel your body with the vibrant, peak-season nutrition it deserves.

Spring is a nutritional powerhouse. When produce is grown locally and harvested at peak ripeness—like the spring strawberries and crisp arugula appearing in our markets right now—it doesn't just taste better; it is chemically superior.

• Higher Vitamin Content: Produce begins losing nutrients the moment it’s picked. By using local spring greens and berries, you’re getting the maximum dose of Vitamin C, antioxidants, and phytonutrients.
• Bioavailability: We’ll discuss how pairing your greens with the right healthy fats (like high-quality extra virgin olive oil) helps your body absorb fat-soluble vitamins like A, D, E, and K.

Most bottled dressings are built on highly refined "seed oils" (like soybean or canola) that can contribute to inflammation. In this class, you will master a Homemade Strawberry Vinaigrette using only whole-food ingredients. No thickeners, no high-fructose corn syrup, and no "natural flavors"—just the bright, clean energy of real fruit and premium vinegar.

Before we toss a single leaf, we’re going back to the fundamentals. A great meal starts with a great cut. If you’ve ever felt intimidated by a chef’s knife or wondered why your diced veggies look more like "crushed" veggies, this session is for you.

Once your prep is complete, we’re diving into the science of the emulsion. You’ll learn to whisk up our Signature Strawberry Vinaigrette from scratch.

Balanced, bright, and deceptively simple, this dressing is a game-changer. We’ll show you how to balance the sweetness of sun-ripened berries with the bite of premium vinegar and the silkiness of extra virgin olive oil. You’ll never go back to the bottled stuff again.

Finally, we’ll put it all together. You’ll learn the "Layering Logic" used by top chefs to build salads that are hearty enough to be a main course. We’ll explore:

• Flavor Profiles: Pairing bitter greens with sweet fruit and creamy cheeses.
• Texture Mapping: Adding that essential crunch with toasted nuts and seeds.

The menu for the day is as follows:

1. Classic Strawberry Vinaigrette
2. Creamy Strawberry Vinaigrette
3. Build- Your -Own Salad
4. Wilted Lettuce Salad

Date: May 30, 2026, from 11 am-2 pm

Location: Lucile Tatum Center, 959 Osceola Street, Gastonia, NC

Cost: $15 per person

Registration can be completed and paid for online.

Contact Information: Jonette Mungo: 704-922-2111(office), jemungo@ncsu.edu

In compliance with the Americans with Disabilities Act, N.C. Cooperative Extension will honor requests for reasonable accommodations made by individuals with disabilities. Please direct accommodation requests to: Jonette Mungo, 704-922-2111, jemungo@ncsu.edu.

Requests can be served more effectively if notice is provided at least 10 days before the event. NC State University promotes equal opportunity and prohibits discrimination and harassment based upon one’s race; color; religion (including belief and non-belief); sex, including but not limited to pregnancy, childbirth, or other related medical condition, parenting, and sexual harassment; sexual orientation; actual or perceived gender identity; age; national origin; disability; veteran status; or genetic information