Description
A vibrant and flavorful salad combining fresh strawberries, greens, and crunchy toppings, perfect for impressing guests and easy enough for any home cook.
Ingredients
Scale
- 4 cups baby spinach or mixed spring greens
- 2 cups medium-ripe strawberries, hulled and sliced
- 1/2 cup toasted almonds or candied pecans
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup red onion or shallot, thinly sliced
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Rinse and dry the greens thoroughly so the dressing clings instead of pools.
- Hull and slice the strawberries; cut larger berries into quarters and smaller ones in half.
- Thinly slice the red onion or shallot and soak briefly in ice water for a milder flavor.
- Toast nuts in a dry skillet over medium heat for 3–4 minutes until fragrant; watch them so they don’t burn.
- Whisk the dressing: 3 tbsp olive oil, 1 tbsp red wine vinegar or lemon juice, 1 tsp honey, salt, and black pepper to taste until emulsified.
- Toss the greens with about half the dressing; then add strawberries, nuts, onion, and cheese. Toss gently and drizzle remaining dressing over the top. Serve immediately.
Notes
For a protein-rich version, add grilled chicken or toasted chickpeas. For a nut-free salad, substitute pumpkin seeds or crispy fried shallots.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg