Strawberry Salad With Strawberry Balsamic Vinaigrette & Walnuts

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"Our local Farmer Market does a nice job of handing our recipes...this one sounds really delicious! You can keep any leftover Vinaigrette in the refrigerator for 1-2 weeks. Refrigerate leftover dressing for 1-2 weeks."

Original recipe yields 4 servings
OK
  • FOR SALAD
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (318.2 g)
  • Calories 600.2
  • Total Fat - 43.2 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 220 mg
  • Sodium - 746.3 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 29.7 g
  • Protein - 19.9 g
  • Calcium - 173.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 0.2 mg

Step 1

Cut the strawberries in quarters. Place in a large bowl. Add all of the lettuce leaves, cucumber, walnuts, and cheese. Toss gently to mix.

Step 2

In a food processor, combine 2 teaspoons water with all the dressing ingredients except oils. While pulsing slowly stream in oil until emulsified.

Step 3

Add 1/4 cup vinaigrette to salad and toss to lightly coast the leaves; then taste add more vinaigrette if needed.

Tips & Variations


No special items needed.

Related

Daily Inspiration

A very delicious salad and just in time for strawberry season (although they are available year round). Makes a very pretty presentation. The only change I made to the salad itself was to eliminate the cucumber. The dressing was really delish -- I did use less basil and I lessened the amount of oil and sugar a tiny bit.

(2 May 2017)