Strawberry & Goat Cheese Green Salad with Basil Vinaigrette Recipe

“If I actually liked the ingredients in there, that salad would look really good,” said my 9-year old son as I was photographing this recipe. Umm…thank you? Well, this might not be a hit with the under 10 crowd, but I think this strawberry and goat cheese green salad would be a welcome addition to any Easter meal. After all, we all need something healthy to offset the pounds of Easter cookies and chocolate eggs we are bound to consume. Whether you celebrate with a brunch of Heath Bar Cinnamon Rolls and Hot Cross Buns, or a more traditional meal of ham and Scalloped Potatoes with Three Cheeses, this light and easy dish boasts the flavors of spring.

The basil vinaigrette follows the basic principles outlined in How to: Make a Vinaigrette, using a ratio of vinegar and oil and an earthy flavor from fresh herbs. The bright green dressing comes together in minutes by being pureed in a blender. The rest of the salad is a simple combination of red leaf lettuce, sweet strawberries, tangy goat cheese and toasted almonds.

The recipe:

The vinaigrette:

In a blender or mini food processor, combine fresh basil leaves, white wine vinegar and olive oil. Puree until fairly smooth (small pieces of basil are okay). Season to taste with salt and pepper.

The salad:

In a small skillet set over medium heat, toast slivered almonds until light golden brown, stirring occasionally. Watch carefully so that the almonds do not burn.

In a large bowl, combine torn red leaf lettuce, sliced strawberries, almonds and crumbled goat cheese. Toss with desired amount of basil vinaigrette. You will not need all of the vinaigrette. Serve immediately.

Other green salads with fruit:

Cookin’ Canuck’s Spinach Salad with Chicken, Orange & Avocado
Cookin’ Canuck’s Spinach Salad with Fuyu Perismmon, Jicama & Avocado w/Miso Dresing
Family Fresh Cooking’s Salad with Goat Cheese Toasted Pecan Balls & Raspberry Vinaigrette
Citron et Vanille’s Grilled Sweet Potato & Spinach Salad with Blood Orange

Strawberry & Goat Cheese Green Salad with Basil Vinaigrette

The vinaigrette:
10 large fresh basil leaves, thinly sliced
2 tbsp white wine vinegar
1/4 cup plus 2 tbsp extra-virgin olive oil
Salt and pepper to taste

The salad:
1/3 cup sliced almonds
6 cups (packed) torn red lettuce leaves
1 1/4 cups sliced fresh strawberries
2 oz. goat cheese, crumbled

The vinaigrette:
In a blender or mini food processor, combine fresh basil leaves, white wine vinegar and olive oil. Puree until fairly smooth (small pieces of basil are okay). Season to taste with salt and pepper.

The salad:
In a small skillet set over medium heat, toast slivered almonds until light golden brown, stirring occasionally. Watch carefully so that the almonds do not burn.

In a large bowl, combine torn red leaf lettuce, sliced strawberries, almonds and crumbled goat cheese. Toss with desired amount of basil vinaigrette. You will not need all of the vinaigrette. Serve immediately.

Makes 4 servings

Printable recipe

Tagged as: almond, basil, goat cheese, green, lettuce, strawberry, vinaigrette