Description
A vibrant, tangy salad blending ripe strawberries, toasted nuts, and a zesty balsamic vinaigrette over mixed greens. Refreshing and easy to prepare, this dish balances sweetness and acidity for a light yet indulgent side or main course.
Ingredients
2 cups ripe strawberries, sliced
8 cups mixed salad greens (spinach and lettuce blend)
1/2 red onion, sliced
1/3 cup pecan pieces, walnuts, or almonds, chopped or sliced
1/3 cup feta cheese crumbles (optional, omit for vegan)
2 tablespoons balsamic vinegar (aged preferred)
2 tablespoons Dijon mustard (optional: whole-grain for texture)
2 tablespoons maple syrup or honey
1/4 teaspoon kosher salt
6 tablespoons olive oil (extra virgin)
Instructions
Wash and pat dry 8 cups of mixed green lettuce and spinach. Set aside in a large bowl.
Wash 2 cups of strawberries, remove stems, and slice into 1/4-inch rounds.
Thinly slice 1/2 cup red onion. Soak in a colander with cold water for 15 minutes to mellow sharpness. Drain.
Toast 1/3 cup nuts in a dry skillet over medium heat or in a 350°F oven for 5-7 minutes until fragrant. Set aside.
In a small bowl, whisk balsamic vinegar, Dijon mustard, maple syrup/honey, salt, and olive oil until emulsified. Adjust sweetness or acidity to taste.
Layer strawberries, soaked onion, toasted nuts, and feta (if using) over mixed greens. Drizzle with vinaigrette and toss to combine.
Notes
Use in-season strawberries for optimal sweetness.
Soaking red onion reduces bitterness.
Toast nuts for enhanced flavor.
Vegetarian (optional vegan by omitting feta).
Serve with crusty bread or grilled crustaceans for a main dish.
- Prep Time: 15
- Category: Lunch
- Method: Cold preparation
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 14g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg