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Strawberry Salad

A vibrant blend of fresh ingredients that brings a burst of flavor and color to any table, perfect for a light lunch or a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 10 ounces spring mix lettuce blend (or fresh spinach) A crispy and vibrant base that adds a fresh crunch.
  • 1 pound strawberries (hulled and thinly sliced) Juicy, sweet strawberries that bring a bright red hue.
  • 4 pieces clementine oranges (peeled and separated into segments) Sweet and aromatic, providing a citrusy zing.
  • 3/4 cup dried cranberries Chewy and tart, offering a pop of sweetness.
  • 3/4 cup pistachios (shelled and coarsely chopped) Crunchy and nutty, adding texture and flavor.
  • 3/4 cup crumbled goat cheese (or feta) Creamy and tangy, elevating the dish.
  • 1 large lemon For brightening the flavors.
Dressing Ingredients
  • 2-1/2 tablespoons honey Sweetens the dressing with a natural touch.
  • 2 teaspoons Dijon-style mustard Adds a slight tanginess to the dressing.
  • 1/2 teaspoon salt Enhances all the flavors of the salad.
  • 1/2 cup olive oil Brings richness and helps emulsify the dressing.

Method
 

Preparation
  1. In a large mixing bowl, combine the spring mix or spinach with the sliced strawberries, clementine segments, and dried cranberries.
  2. Using a zester or grater, gather 2 teaspoons of orange zest and ½ teaspoon of lemon zest. Then, juice the fruits to get 4 tablespoons of orange juice and 2 tablespoons of lemon juice.
  3. In a food processor or blender, combine the citrus zest, juice, honey, Dijon mustard, and salt. Blend until smooth. Gradually add the olive oil while pulsing until emulsified.
  4. Dress the salad just before serving by drizzling the dressing over the salad to taste and toss gently to coat.
  5. Top the dressed salad with the chopped pistachios and crumbled goat cheese and serve immediately.

Notes

For added flavor, consider toasting the pistachios. This salad is best served fresh, as the greens will begin to wilt when dressed. You can substitute feta for goat cheese and add seasonal fruits for variety.