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Spring Greens with Strawberry Vinaigrette

  • Servings:

    Makes 4 as an appetizer
  • Prep Time:

    7 minutes
  • Cook Time:

    3 minutes


1/4 cup sliced almonds
16 oz pkg. fresh strawberries
1/4 teaspoon garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Freshly squeezed lemon juice
1 Tbsp. honey
1 tablespoon Balsamic Vinegar
2 tablespoons extra virgin olive oil
7 oz pkg. Taste of Inspirations Baby Romaine or spring salad greens
1/4 cup goat cheese crumbles
Spring Greens with Strawberry Vinaigrette


1. In a small nonstick skillet, toast almonds over medium heat, about 2 to 3 minutes. Watch carefully. When toasted, remove from heat and set aside.
2. Wash strawberries and remove stems. Reserve half, and place the remaining strawberries in a blender or food processor and add garlic, salt, pepper, lemon juice, honey, vinegar, and olive oil. Blend briefly, until smooth and creamy.
3. Place greens in a large bowl and toss with 1/2 cup of the dressing. Divide the greens among 4 salad bowls. Cut the reserved strawberries into 1/4-inch slices and scatter over the greens in each bowl. Sprinkle with the goat cheese crumbles and the reserved toasted almonds. Alternately, divide greens, without dressing, among 4 bowls. Top with the strawberries, nuts, and goat cheese, then drizzle 2 tablespoons of vinaigrette, or more to taste, over each salad. Serve remaining dressing in a small pitcher on the side
Source: fresh magazine May, June 2010


Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 143 kcal (7%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 7 g (35%)
Cholesterol 1 mg (0%)
Sodium 160 mg (7%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 8 g (32%)
Protein 9 g (15%)
Vitamin A 600 IU (2%)
Vitamin C 52 mg (58%)
Calcium 40 mg (3%)
Iron 11 mg (61%)