Spring Salad with Fresh Strawberry Vinaigrette

Prep time: 30 minutes

Serves: 4

Spring Salad

2 cups baby arugula or baby spinach 

6 cups mixed baby spring greens

1 cup fresh strawberries, washed, hulled, and sliced

½ cup red onion, thinly sliced – optional

½ cup crumbled feta cheese

Fresh ground pepper to taste

  ½ cup Fresh Strawberry Vinaigrette (see recipe below)

Instructions

1. Place baby greens in a large bowl; if done ahead of time, cover and refrigerate.
2. Toss strawberry slices and onions together gently with greens. Divide salad between four plates and top each with 2 tablespoons vinaigrette and 2 tablespoons crumbled feta.

Fresh Strawberry Vinaigrette

2½ cups fresh strawberries washed, hulled and sliced, OR

a 14 oz. package, frozen unsweetened strawberries, thawed

¼ cup raw sugar

¼ cup seasoned rice vinegar

3 tbsp. extra virgin olive oil

¼ tsp. sea or regular salt

¼ tsp. fresh ground black pepper – optional

Related: Watermelon Mint Goat Cheese Salad 

Instructions

1. Place all ingredients for dressing in a blender or food processor and blend until smooth. Adjust seasonings, if necessary.

Cook’s Note: Dressing will last up to two weeks refrigerated.

Salad Nutrition Facts: 1 serving 100 calories, 5g fat; 7g carbohydrate; 2g fiber; 7g protein; 20mg cholesterol, 320mg sodium

Vinaigrette Nutrition Facts: 2 tbsp. at 30 calories; 2g fat; 4g carbohydrate; 0g fiber; 0g protein; 20mg cholesterol; 48mg sodium

Reference:  Recipe by Select Health Chef Mary E. Ross