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Mesclun Strawberry Salad

Rated : 
 by 1 person
Makes: 6 servings Prep 10 mins View Nutrition Facts


  • 8 ounces  mesclun or spring salad mix
  • 16 large strawberries, hulled and halved
  • 3 tablespoons  raspberry vinegar*
  • 1 tablespoon  extra-virgin olive oil
  • 1 teaspoon  walnut oil
  • 1 small shallot
  • 1/2 cup  thinly sliced fresh basil (if desired)
  • 1/2 cup  crumbled goat cheese (about 2 ounces)
  • 1/4 cup  chopped walnuts, toasted in a dry skillet until golden brown


1. Place greens in a large bowl.

2. In a blender, puree 1/2 of the strawberries with the vinegar, oils and shallot on low speed for 1 minute, or until smooth. Season with salt and freshly ground black pepper.

3. Drizzle salad with half of the vinaigrette; toss well to coat. Arrange on a large platter.

4. Slice remaining strawberries; sprinkle over salad with basil (if using), crumbled goat cheese and toasted chopped walnuts. If desired, serve remaining vinaigrette on the side.


Vinegar options:
  • *Can't find raspberry vinegar? Use apple-cider vinegar instead.
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