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–+ servings
Strawberry Feta Salad

Fresh and Flavorful Strawberry Feta Salad in 15 Minutes

This Strawberry Feta Salad combines juicy strawberries, creamy feta, and crisp vegetables for a refreshing dish in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 cups Spring Mix Lettuce A fresh base for the salad.
  • 2 cups Strawberries Fresh, ripe strawberries.
  • 1 cup Feta Cheese Crumble over the salad.
  • 1 cup Glazed Walnuts Can substitute with pecans or almonds.
  • 1 large English Cucumber Diced for crunch.
For the Dressing
  • 1 medium Shallot Or green onion.
  • 3 tablespoons Balsamic Vinegar Main ingredient for dressing.
  • 1 teaspoon Dijon Mustard Adds tang.
  • 1 tablespoon Honey Can substitute with maple syrup.
  • to taste Salt Adjust for seasoning.
  • to taste Pepper Adjust for seasoning.
  • 1/2 cup Flavorless Oil Like canola or grapeseed.

Equipment

  • Food processor
  • Large bowl
  • salad tongs

Method
 

Dressing Preparation
  1. In a food processor, combine shallots, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Blend until smooth.
  2. Gradually drizzle in flavorless oil while the processor is running. Allow the mixture to emulsify and thicken.
Salad Assembly
  1. In a large bowl, layer the spring mix lettuce as the base. Add sliced strawberries and diced cucumber.
  2. Crumble feta cheese on top followed by glazed walnuts.
Final Touches
  1. Drizzle the prepared dressing generously over the salad. Toss gently to mix without damaging the ingredients.
  2. Transfer to a serving platter or bowl and serve immediately.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 320mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 60mgCalcium: 150mgIron: 1.2mg

Notes

Store leftovers in an airtight container for up to 1 day, keeping the dressing separate. The dressing can be refrigerated for up to 1 week. Avoid freezing.

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