Strawberry Salad
Strawberry Salad is refreshing, packed with vibrant and delicious ingredients, and dressed in a flavorful citrus vinaigrette.
Ingredients
Salad (see note 1)
- 10 ounces mixed green lettuce or fresh spinach
- 1 pound strawberries hulled and thinly sliced
- 4 clementine oranges peeled and separated into segments
- 3/4 cup dried cranberries
- 3/4 cup pistachios shelled and coarsely chopped
- 3/4 cup crumbled goat cheese or feta
Dressing
- 3 to 4 clementine oranges
- 1 large lemon
- 2-1/2 tablespoons honey
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 cup olive oil
Instructions
- In a large bowl, toss together the lettuce, strawberries, clementines, and dried cranberries.
- For the dressing, zest and juice oranges and lemon to get 2 teaspoons orange zest, 1/2 teaspoon lemon zest, 4 tablespoons orange juice, and 2 tablespoons lemon juice. Combine zests and juices with all dressing ingredients except the oil in a food processor or blender. Blend until all ingredients are well incorporated and zest has broken down. Add oil in a slow, steady stream and pulse until just combined and emulsified. Avoid blending the oil for an extended time as it can make the oil taste metallic.
- Right before enjoying, add the dressing (add to taste—you may not need/want it all), pistachios, and feta cheese. Do not add pistachios, cheese, or dressing to any salad you’ll have leftover; It doesn’t sit/store well together. Toss and enjoy immediately.
Notes
Recipe Notes
Note 1: With all salads, adjust the amount of fixings and how much dressing you use to your personal preference!
Storage: Once dressed, this salad doesn’t store well. Keep the dressing in a mason jar for up to a week.