Published: June 07, 2009 02:44 pm      

VIDEO: Make Strawberry Walnut Salad from the Youngstown Village Diner.

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Chef’ Choice

Youngstown Village Diner chef

shares Strawberry Walnut Salad



IF You Go

WHO: Youngstown Village Diner

WHAT: Serving breakfast, lunches and dinners

WHERE: 425 Main St., YoungstownnHOURS: 6 a.m. to 8:30 p.m., Mon-Thurs. 6 a.m. to 2:30 p.m. Fri.-Sat., 6 a.m. to 1:30 p.m. Sunday.

CONTACT: For more information call 745-9858.



An easy summer salad which can also be served as lunch or dinner was the chef’s choice when Youngstown Village Diner owner Cathy Pasquantino was asked to share a recipe with Niagara Gazette readers.

Her choice was the Strawberry Walnut Salad with Honey Balsamic Vinaigrette.

“We add grilled chicken or salmon to turn it dinner,” she said recently while demonstrating how to prepare the salad in the kitchen of her busy restaurant.

Pasquantino and her husband, John, have owned the diner nearly ten years. They had previously owned the Waterwheel Restaurant and an adjacent motel on Niagara Falls Boulevard in Niagara Falls.

The Main Street restaurant with it’s expansive view of Lake Ontario, was a chance for the couple to create an environment they both enjoyed.

“We wanted to create a homey comfortable reasonably priced place where people could come often and treat it like their home away from home,” Cathy explained. “Which we’ve definitely succeeded in doing.”

“We’ve got a loyal customers who supports us,” she added. “I like the fact that we know all of our customers.”

Along with the strawberry walnut salad, the restaurant’s most popular menu items include their chicken parmesan, oriental chicken salad, and “of course the Press Box Salad,” Cathy said.

In fact, when the Press Box closed on Third Street in Niagara Falls, Pasquantino -- who had once worked there -- began to serve the popular Press salad at her restaurant as well with its mixture of chopped ham and eggs and beets and special dressing.

Those who might want to taste that salad or Pasquantino spicy chicken and corn chowder, can attend the Tour of Kitchens next weekend. Cathy will be among the local chefs preparing their specialties in the upscale kitchens of homeowners in Lewiston and Youngstown (see story below).

This recipe for the strawberry walnut salad and the honey balsamic dressing, is below:



Strawberry Walnut Salad

2 cups chopped romaine lettuce

1/2 cup sliced fresh strawberries

1/4 cup sliced red onion to taste

1/4 cup walnuts toasted

2 ounces crumbly blue cheese



Honey Balsamic Dressing

2 ounces of balsamic vinegar

1 ounce of honey

teaspoon salt

teaspoon of granulated garlic

5-6 ounces of olive oil



Add vinegar, honey, salt and garlic to bowl.

Stream in olive oil while whisking until blended.