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Mesclun Strawberry Salad

Mesclun Strawberry Salad

Nutrition Facts
  • cal. (kcal) 115
Mesclun Strawberry Salad
  • Makes: 6 servings
  • Prep: 10 mins
  • Carb Grams Per Serving: 6

Ingredients

  • 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

Directions

  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.

Variation

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

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 115 cal., 9 g total fat (3 g sat. fat), 6 g carb. (2 g fiber), 4 g pro.

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