Southwest salad with strawberry vinaigrette

Salad:
Napa cabbage
Golden beetroot
Sautéed mushrooms (variety unknown maybe button)
Roasted corn
Pickled bell peppers

Vinaigrette:
Strawberries
White vinegar
Blended oil
Salt

Chopped up the veggies and prepped them as described above. Then put everything but oil in a blender. Blended it until it was liquified, then drizzled in the oil until it emulsified.

The pickle ratio is 1:1 water:white vinegar with a spoonful or two of sugar. That’s a good rule of thumb for pickling anything.