This fresh green salad gets a pop of color and vitamins from sliced strawberries, and is mixed with creamy goat cheese and basil vinaigrette for extra flavor.
"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 Crustless Asparagus Quiche and Hot Cross Buns, or a dinner 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:
Spinach Salad with Chicken, Orange & Avocado
Spinach Salad with Fuyu Perismmon, Jicama & Avocado w/Miso Dresing
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Strawberry & Goat Cheese Green Salad with Basil Vinaigrette Recipe
Ingredients
The vinaigrette:
- 10 large fresh basil leaves thinly sliced
- 2 tablespoons white wine vinegar
- ¼ cup + 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
The Salad:
- â…“ cup sliced almonds
- 6 cups packed torn red lettuce leaves
- 1 ¼ cups sliced fresh strawberries
- 2 ounces goat cheese crumbled
Instructions
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.
Notes
Nutrition
Laurie @SimplyScratch
I love this combonation of flavors! Delicious!
Paula (Salad in a Jar)
Fresh basil gets my attention every time. Beautiful salad.
Lindsey@Lindselicious
Oooh I love the dressing with basil. I can't wait to get this into my salad rotation.
Maris (In Good Taste)
I half agree with your adorable son-Salad does look good but we do differ in that I would love to have that in front of me right now!
Christine@christinespantry.blogspot.com
What a refreshing salad. Love it! Thanks for sharing!
Happy Easter,
Christine
Tracy
What a light and fresh spring salad! I'm loving it!
Traci
Just bought all these ingredients at the store today before stumbling on your post. Guess I know what I'm trying for lunch today. Thank you!!
Parsley Sage
Brilliant salad. I was at the grocery store yesterday and unfortunately the island is out of strawberries, apparently. Sigh. I'd love to find some before Sunday tho so we could have this lovely salad with our ham! Thanks so much for sharing.
Amanda
Gorgeous salad, LOVE the basil vinaigrette!
bellini
The season of salads and grilling is just beginning!!!!