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5 from 1 vote

Strawberry & Goat Cheese Green Salad with Basil Vinaigrette Recipe

From the kitchen of Cookin' Canuck | cookincanuck.com
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salads
Cuisine: American
Keyword: Vegetarian
Servings: 4 Servings
Calories: 305kcal


The vinaigrette:

  • 10 large fresh basil leaves thinly sliced
  • 2 tablespoons white wine vinegar
  • 1/4 cup + 2 tablespoons 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 ounces 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.


From the kitchen of Cookin' Canuck | cookincanuck.com


Calories: 305kcal | Carbohydrates: 7g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 60mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2110IU | Vitamin C: 27.4mg | Calcium: 67mg | Iron: 1.3mg