Teenie Notes
- Decreased the olive oil from 1/2 cup to 6 tablespoons (that’s just slightly more than 1/3 cup). Used extra-virgin olive oil.
- Decreased the amount of feta from 1 1/3 cups to 3/4 cup.
- Addition of fresh blueberries to further liven up the salad are added as garnish. Unless you want a blue salad, don’t mix it in with the salad dressing.
- Adding some smashed blueberries to the salad dressing would be a nice addition too!
- Have leftover roasted chicken or steak? Cut into cubes and top on salad.
- Used raw walnuts.
Baby Greens with Strawberry Dressing
source adapted and modified from Bon Appétit, July 2002
Serves 2-6
Ingredients
1 pound strawberries, hulled and halved
5-ounces mixed baby greens
3/4 cup feta cheese, crumbled
1/2 cup walnuts (toasting is optional)
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 cup fresh blueberries
Directions
Mash enough strawberries to measure 1/3 cup. Combine olive oil, balsamic vinegar, and sugar in a small bowl. Whisk in the mashed strawberries to complete dressing.
Place remaining strawberries in large bowl. Add the baby greens, feta, and walnuts to the strawberries and gently distribute the ingredients. Add the strawberry dressing to the salad and toss to coat.
Garnish with fresh blueberries.
Can be served as a side salad or main dish.
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