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 out 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 coat the leaves; then taste add more vinaigrette if needed.

Tips & Variations


No special items needed.

Related

ForeverMama

Yummy tasting salad. The dressing matches all the ingredients in the salad exceptionally well. Used feta instead of goat cheese as well as using arugula because that's what I had on hand. Also added thinly sliced red onion because my husband enjoys it that way. All in the family really enjoyed this salad and it's a do again, especially perfect for Spring and Summer! Thank you Teresa for sharing!

review by:
(28 Apr 2019)

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)