Description
A refreshing and vibrant Strawberry Crunch Salad topped with tangy feta, toasted almonds, and a homemade champagne vinaigrette. Perfect as a light lunch or a delightful side dish.
Ingredients
Scale
Salad
- 2 cups fresh strawberries, sliced
- 1 cup mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup sliced almonds
- 1/4 cup red onion, thinly sliced
Dressing (Champagne Vinaigrette)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Strawberries: Wash and slice the fresh strawberries, then set them aside to keep fresh.
- Prepare Greens: Wash and dry the mixed greens thoroughly, then place them into a large salad bowl for assembly.
- Add Feta: Crumble the feta cheese evenly over the bed of mixed greens for a creamy texture and flavor.
- Add Onion: Thinly slice the red onion and add it into the bowl with the greens and feta for a slight pungent crunch.
- Toast Almonds: In a small pan over medium heat, toast the sliced almonds, stirring occasionally until golden brown and fragrant. Remove from heat and let them cool to enhance crunch and flavor.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Dress Salad: Pour the champagne vinaigrette over the salad just before serving to maintain freshness.
- Toss Salad: Gently toss the salad to coat the mixed greens, feta, and onions evenly with the dressing.
- Add Strawberries: Arrange the sliced strawberries on top of the salad then gently toss again to distribute them without bruising.
- Add Crunch: Sprinkle the toasted sliced almonds over the top of the salad for a delightful crunch and nutty flavor.
- Serve Immediately: Serve the salad right away to enjoy the freshness, vibrant colors, and flavorful combination of ingredients.
Notes
- For a nut-free version, omit the sliced almonds or substitute with toasted pumpkin seeds.
- Use mixed baby greens or arugula for a peppery flavor contrast.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Serve as a side salad with grilled chicken or fish for a full meal.
- Use honey alternatives like maple syrup for a vegan version.
