While this green salad is everything that a salad should be – fresh, tasty, healthy and wholly satisfying – there is one thing it is not. Rocket science. In fact, this salad was made from a good, old-fashioned rummage through our fridge and pantry. As much as I’d like to take credit for the pairing of sweet salt, tender and crunchy, I have to set aside my cooking ego and admit that the ingredients practically fell on the plate themselves.
If you’re looking for Mother’s Day recipe ideas, this salad could be just the thing to serve to that special lady in your life. Of course, she might also appreciate a strawberry and cream scone, poached eggs over smoked salmon and avocado and a Caesar Cocktail (aka Canadian Bloody Mary). Just sayin’.
The key to a really good salad, particularly when the ingredient list is short, is top-notch ingredients. Sorry to say, but those soft, bruised strawberries at the bottom of the container are not destined for this salad…but they’d be right at home in a smoothie (another thing mum might appreciate).
And the greens? Ditch the iceberg lettuce and buy the good stuff. Not only will you be rewarded with more flavor, but the vitamin quotient goes up exponentially when you upgrade to dark leafy greens.
With the creaminess of the feta cheese, crunch of the pistachios and sweetness of the strawberries, I found that a squeeze of lemon juice was enough to dress this salad. However, if that doesn’t do the trick for you, feel free to use a simple balsamic vinaigrette. Just use the good stuff, okay? Bossy, aren’t I? If you would like to try your hand at making your own vinaigrette, check this easy tutorial on How to: Make a Vinaigrette.
Divide the mixed greens between 4 side plates.
Divide the strawberries, feta cheese, pistachios and basil evenly between the 4 plates.
Squeeze lemon juice over each salad, to taste. Serve.
Other salad recipes:
Cookin’ Canuck’s Mushroom & Edamame Salad with Smoked Paprika Dressing Recipe
Cookin’ Canuck’s Asian Slaw with Cashews, Pear & Ginger Dressing Recipe
Kalyn’s Kitchen’s Roasted Garbanzo & Vegetable Salad with Garlic, Feta, Olives & Basil
Oh Sweet Basil’s Strawberry Cucumber Salad
Have Recipes – Will Cook’s Corn & Heart of Palm Salad
- 6 cups mixed greens
- 2 cups strawberry slices (about 8 large)
- 4 oz. crumbled feta cheese (about ½ cup)
- ¼ cup shelled pistachios, roughly chopped
- 4 large basil leaves, thinly sliced
- Juice of 1-2 lemons, to taste
- Divide the mixed greens between 4 side plates.
- Divide the strawberries, feta cheese, pistachios and basil evenly between the 4 plates.
- Squeeze lemon juice over each salad, to taste. Serve.