Strawberry Salad
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Strawberry Salad
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This bright and beautiful Strawberry Salad is LOADED with fresh spinach and romaine, ripe strawberries, creamy goat cheese, crisp red bell pepper, crunchy cucumbers, sweet caramelized pecans, zippy red onion and crunchy toasted ramen then doused in sweet and tangy Strawberry Balsamic Vinaigrette. It's a fresh, sweet and tangy crowd favorite perfect for every occasion from Easter to Mother’s Day to today's dinner. The combination of sweet, salty, tangy creamy, and crunchy is everyone-beg-for-the-recipe worthy.
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Ingredients
Strawberry Salad
- 1 Recipe pecans caramelized
- 1 romaine lettuce chopped, small head
- 1 lb. strawberries hulled and sliced
- 5 oz. bag spinach
- 1 pear thinly sliced and halved or chopped
- 1 cucumber chopped
- red bell pepper chopped
- 1/4 red onion thinly sliced, large
- 1 package ramen noodles crushed, flavor packet discarded
- 1/3 cup sunflower seeds roasted, salted
- 4 oz goat cheese crumbles
- 1 tablespoon olive oil
Strawberry Balsamic Vinaigrette
- 1 cup strawberries hulled
- 1/2 cup balsamic vinegar aged
- 1 tablespoons sugar
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon onion dried, minced
- 1 clove garlic peeled
- 1/2 TSP EACH paprika
- 1/2 TSP EACH salt
- 1/4 TSP EACH dried thyme
- 1/4 TSP EACH black pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon poppy seeds
Instructions
Strawberry Balsamic Vinaigrette
- Add all of the Vinaigrette ingredients to blender except olive oil and process until smooth. Turn blender on low, and gradually add olive oil in a slow, steady stream. Whisk in poppy seeds. Add additional balsamic for tangier, sugar for sweeter (will depend on your balsamic).
- Vinaigrette is best served chilled. If making and serving salad immediately, place in the freezer so it can get cold, otherwise refrigerate until ready to use. Whisk vinaigrette just before serving.
Strawberry Salad
- Preheat the oven to 400 degrees F. Meanwhile, prepare Caramelized Pecans according to directions. Set aside.
- Add ramen noodles to a baking sheet and toss with 1 tablespoon olive oil. Spread in an even layer and bake until toasted, stirring 1-2 times, approximately 10 minutes.
- Serving Immediately: Add all of the salad ingredients to a large bowl. If not expecting leftovers then toss with desired amount of dressing. If expecting leftovers, dress individual portions. Serve immediately.
- Making Ahead: Add all of the salad ingredients EXCEPT pears (they will brown) to a large bowl in sections so they stay somewhat separated - do not toss together. Cover tightly with plastic wrap. When ready to serve, add pears. If not expecting leftovers then toss with desired amount of dressing. If expecting leftovers, dress individual portions. Serve immediately.
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