Spring Salad with Strawberry Balsamic Vinaigrette
This stunning Spring Salad with Strawberry Balsamic Vinaigrette is sure to delight your taste buds all spring and summer long. A mix of colors, textures, and flavors with a unique strawberry balsamic vinaigrette will help you stick to your healthy living goals using the freshest ingredients. It's a light, delicious, and thirst-quenching salad that's perfect for spring!
Servings: 6 people
- 1 head red lettuce
- 1 head green lettuce
- ½ fennel bulb thinly sliced
- ¼ red onion thinly sliced
- 1 pint strawberries washed, hulled, and sliced (about 1 ½ to 2 cups)
- ½ cup candied walnuts
- 2-4 ounces goat cheese crumbled
- 1 cup strawberries washed, hulled, and sliced
- ¼ cup balsamic vinegar
- ¼ cup California Olive Ranch extra virgin olive oil
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1 Tablespoon shallot finely chopped
- 1 clove garlic minced
- 2 teaspoons fresh thyme
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Kosher salt
Chop the lettuces and wash them well to remove any dirt or grit. Spin in Salad Spinner to remove excess water and get the lettuce nice and crispy.
Slice the fennel, red onion, and strawberries, then sprinkle over the top of the lettuce in a serving bowl. Top with candied walnuts and crumbled goat cheese. Keep chilled until ready to serve.
In a food processor or blender, pulse the strawberries until pureed. Add all remaining vinaigrette ingredients and pulse again until smooth. Taste and adjust salt and pepper as needed. Refrigerate until ready to serve. Dressing is best used the same day, but can be kept in the fridge for up to 2 days.
Calories: 235kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 227mg | Potassium: 488mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8470IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 2mg