Spring Farro Salad

This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette. Cheers to spring salads! ♡ After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. […]

This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.

Cheers to spring salads! ♡

After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. And thus, this zippy spring farro salad recipe was born.

It’s loaded up with chewy farro and chickpeas, a crisp mix of cucumber, radishes and shallots, a sprinkling of tangy crumbled feta, loads of fresh herbs (I opted for mint and dill), and my favorite lemony everyday vinaigrette that pulls everything together. Each bite tastes wonderfully light and springy, especially thanks to all of those fresh herbs. And this salad holds up beautifully in the fridge if you’d like to prep the salad in advance for easy lunches or sunny picnics or springtime nights by the grill.

As you can imagine, it’s also an easy recipe to customize with whatever seasonal veggies, herbs or cheeses you would prefer to toss in. And if you need a gluten-free option, no prob, just swap in some quinoa for the farro. Let’s make some salad!

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Broccoli Salad

Broccoli salad is a classic salad and a popular side dish for parties, potlucks, and cookouts. I mean, is it even a party if no one brings broccoli salad? And I know broccoli salad doesn’t sound that exciting, but I am telling you, this salad is …

Broccoli salad is a classic salad and a popular side dish for parties, potlucks, and cookouts. I mean, is it even a party if no one brings broccoli salad? And I know broccoli salad doesn’t sound that exciting, but I am telling you, this salad is always a crowd pleaser. So even if you don’t…

Strawberry Cucumber Salad with Savory Granola.

This strawberry cucumber salad is made with peppery arugula greens, creamy goat cheese, ripe strawberries and refreshing cucumbers. It’s drizzled with a strawberry balsamic dressing and topped with a savory pistachio granola. So delicious! I have a salad that will just scream SPRING!  This strawberry cucumber salad is made with arugula greens, baby spinach, goat […]

The post Strawberry Cucumber Salad with Savory Granola. appeared first on How Sweet Eats.

This strawberry cucumber salad is made with peppery arugula greens, creamy goat cheese, ripe strawberries and refreshing cucumbers. It’s drizzled with a strawberry balsamic dressing and topped with a savory pistachio granola. So delicious!

I have a salad that will just scream SPRING! 

Strawberry Cucumber Salad with Savory Granola

This strawberry cucumber salad is made with arugula greens, baby spinach, goat cheese, strawberries, cucumbers and a whole bunch of crunchy savory granola. It’s drizzled with a strawberry balsamic dressing for the ultimate punch! 

And it’s heavy in the rotation over here. We adore strawberries.

Strawberry Cucumber Salad with Savory Granola

I think I could fulfill my kids’ college funds with the amount we spend on berries each week. And they are gone in a day or two! 

Strawberry Cucumber Salad with Savory Granola

So, remember my amazing blueberry salad? Blueberries, cucumbers, balsamic dressing? It’s such a simple recipe but one that is fabulous. Everyone adores it. 

That is where I got the inspiration for this salad! It has the same feel – berries, cucumbers, some goat cheese, a tangy dressing, lots of nuts. But I gave it an elevated twist.

Also, I will forever love strawberries more than blueberries. It’s just who I am. 

Strawberry Cucumber Salad with Savory Granola

The base for this salad uses peppery arugula and baby spinach. Then we have juicy strawberries, refreshing cucumbers and lots of crumbly, tangy goat cheese. Yum yum yum. 

But the best part? The GRANOLA!!

In my book The Pretty Dish, I have an avocado orange salad recipe with almond granola. It’s SO delicious. Sweet, savory, salty and crunchy. It has all the textures and flavors going on. 

I love using savory granola in salad for that reason. It adds so much – more crisp and crunch than your traditional crouton. It also adds satiety with the nuts and seeds. You can mix it up with sweet, savory and even spicy flavors. 

Strawberry Cucumber Salad with Savory Granola

I also like making savory granola because it stretches so many meals! I can make a batch at the beginning of the week and have it to sprinkle on all of my salads. It also stays great in the fridge for around two weeks or so, and that is menu planning gold!

Way to elevate a meal and make it feel fancy and special. Make a salad with granola! 

Strawberry Cucumber Salad with Savory Granola

This savory granola starts with oats, pistachios and sunflower seeds. Talk about dreamy.

It also has some garlic powder and chives in it, mixed with a bit of honey, olive oil and even crushed red pepper. 

It’s SO good.

I could eat a little bowl of this on its own, no problem. 

Strawberry Cucumber Salad with Savory Granola

The whole combination of this salad is so fresh, spring-like and full of flavor. While there are a few components to the dish, the flavors are simple and likable, making it a great party salad! It’s also so pretty and perfect for Mother’s Day. (more…)

The post Strawberry Cucumber Salad with Savory Granola. appeared first on How Sweet Eats.

Strawberry Burrata Salad

I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to s…

I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to serve! Every time I make this salad for family and…

Taco Salad Recipe

Tacos aren’t reserved for Tuesdays, although we love a good mid-week crunchy taco or taco dip. This hearty taco salad recipe is perfect any day of the week. Whether you’re enjoying dinner at home or need a passing dish, we know you’ll love this recipe. Crisp romaine and seasoned beef are all topped with corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Then just to take this salad over the top, add a…

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The post Taco Salad Recipe appeared first on Spoon Fork Bacon.

Taco salad in a big bowl with a plate on the side.

Tacos aren’t reserved for Tuesdays, although we love a good mid-week crunchy taco or taco dip. This hearty taco salad recipe is perfect any day of the week. Whether you’re enjoying dinner at home or need a passing dish, we know you’ll love this recipe. Crisp romaine and seasoned beef are all topped with corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado.

Then just to take this salad over the top, add a generous drizzle of creamy chipotle dressing. It’s cool and spicy, bringing all the flavors together. Bring this taco salad to your next potluck or picnic, or serve as a main course with appetizers of chips, guacamole, and homemade mango salsa.

How to Make Our Taco Salad Recipe

Ingredients

Beef

Beef ingredients to make a taco salad.

Dressing

Taco salad dressing ingredients to make a creamy chipotle dressing.

Assembly

Taco salad ingredients in bowls.

Process

  1. In a small bowl, stir together taco seasoning and water to form a paste.
  2. Place a large pan over medium-high heat. Add oil and ground beef, using a wooden spoon to break the beef up into small pieces. Cook until beef has just browned, 2 to 3 minutes. Pour the paste into the pan and stir into beef. Continue to stir until beef is evenly seasoned and cooked through, 2 to 3 minutes. Remove from heat and set aside to slightly cool.
Taco seasoning mixed with water to make paste in a bowl with a spoon.
Ground beef in a skillet with taco seasoning cooking.
  1. In a food processor, combine all dressing ingredients and blend until smooth. Adjust salt and pepper to taste as needed.
  2. In a large salad bowl, combine romaine, chips, and 1/2 dressing. Toss together until evenly coated.
Creamy chipotle dressing in a food processor.
Taco salad tossed with dressing in a big bowl.
  1. Add corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Drizzle with remaining dressing and toss together. Serve.
Taco salad up close in a big bowl.

Why Romaine Lettuce is Our Pick for Taco Salad

Romaine is our favorite lettuce for taco salad (and any salad that has a lot of hearty ingredients added to it). The crisp crunch and heavy-duty texture help it stand up to add-ins like beef, beans, tomatoes, and avocado. It also has a higher nutritional value being a leafy green.

Iceberg lettuce is most commonly used in taco salad recipes, and while it works, the lack of flavor and nutrients make it our second choice.

More Great Lettuce/Cabbage Options for Our Taco Salad Recipe

If you want to try other lettuce options for your taco salad, feel free to swap half or all of the romaine with any of the following:

  • Spinach: adds more tenderness to the salad while increasing the nutrients like vitamin C and magnesium.
  • Kale: chopped kale leaves add a heartier and chewier texture while also adding some bitterness that goes well with the chipotle dressing.
  • Cabbage: add a handful of shredded green or purple cabbage for some extra crunch and a burst of peppery flavor.
  • Butter lettuce: we love butter lettuce for our chicken lettuce wraps, but they also add a nice soft texture and mild taste to taco salad!

Tips for the BEST Taco Salad!

  • Make it easier! Use prewashed and chopped lettuce, swap avocado for premade guac (that’s always fresh), use store-bought dressing, and swap the diced tomatoes for packaged pico de gallo to save time and effort making this taco salad.
  • Crumble the beef as you cook it. Small pieces of ground beef help make sure each bite has a little bit of flavorful, tender taco meat!
  • If you’re making this for a potluck or crowd, double the recipe and keep the dressing, avocado, and tortilla chips separate until just before serving! You can also serve this “taco bar style” with all the toppings on the side.
Taco salad in a bowl with spoons on the side.

Substitutions and Variations

  • Swap the ground beef. Use ground turkey, ground chicken, or even tofu in place of the ground beef.
  • Swap the dressing. If you don’t want to make the creamy chipotle dressing, you could also use a storebought ranch, southwest ranch, or even a dollop of sour cream and salsa.
  • Make the dressing dairy-free. Instead of sour cream, use a dairy-free plain yogurt for the creamy chipotle dressing. (And skip the cheese or use vegan cheese for a completely non-dairy taco salad).
  • Make it vegan: Use tofu or vegan beef crumbles instead of ground beef, skip the cheese, and use a dairy-free dressing or the substitute above for dairy-free creamy chipotle dressing.
  • Make a layered salad. Instead of mixing everything into a large bowl, layer all of the ingredients into a glass mixing bowl, giving it a fun presentation!
  • Swap the cheese. We use shredded cheddar cheese, but feel free to swap this with cotija, queso fresco, Pepperjack, Monterrey Jack,
  • Add some crunch. For an extra texture boost, top the salad with pepitas, corn nuts, or diced jicama.
Close up on a taco salad in a big bowl.

Prep Ahead and Storing Instructions

To make meal assembly as easy as possible, go ahead and prep the beef, romaine, and dressing ahead of time.

  • Beef. Cook and season the beef, then let cool. Store in an airtight container in the refrigerator for up to 3 days before assembling.
  • Romaine. Wash, dry, and chop the romaine leaves. Store in an airtight container with a paper towel to help absorb moisture for 1-3 days before assembling.
  • Dressing. Make the dressing as directed. Store in the refrigerator for up to 1 week.

If you want to store leftovers of this salad, only add the dressing to the salad that’s being eaten, as it will cause the lettuce to become soggy if it’s stored together. Store the dressing and salad separately in the refrigerator.

More Hearty Salad Recipes You Will Love

Taco salad served on a plate with a fork on the plate.
Close up on a taco salad in a big bowl.
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Taco Salad Recipe

Crispy romaine, seasoned beef, and a flavorful, creamy chipotle ranch dressing bring this Taco Salad Recipe to life, perfect for a summer potluck or an easy weeknight meal!
Course dinner, lunch, Main Course, main dish, Salad
Cuisine American, tex-mex
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 612kcal

Ingredients

beef

  • 1 ounce taco seasoning of choice (about 1 package)
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 pound lean ground beef

creamy chipotle dressing

  • 1/2 cup sour cream
  • 2 to 3 tablespoons water
  • 1 1/2 tablespoons diced chipotle peppers in adobe (about 1 large chipotle pepper)
  • 1 green onion cut into 1 inch pieces
  • 1/2 teaspoon cumin
  • 1/2 lime juiced
  • salt and pepper to taste

assembly

  • 5 cups shredded romaine
  • 2/3 cup blistered corn kernels (from about 1 corn on cob)
  • 1/2 cup canned black beans drained and rinsed
  • 4 ounces shredded cheddar cheese
  • 2 roma tomatoes seeded and diced
  • 1 avocado diced
  • 3 handfuls for tortilla chips (about 2 ounces)
  • cilantro sprigs garnish

Instructions

beef

  •   In a small bowl stir together taco seasoning and water to form a paste.
  • Place a large pan over medium-high heat. Add oil and ground beef, using a wooden spoon to break the beef up into small pieces. Cook until beef has just browned, 2 to 3 minutes. Pour paste into pan and stir into beef. Continue to stir until beef is evenly seasoned beef has cooked through, 2 to 3 minutes. Remove from heat and set aside to slightly cool.

dressing

  • In a food processor combine all dressing ingredients and blend together until smooth. Adjust salt and pepper to taste as needed.

assembly

  • In a large salad bowl combine romaine, chips and 1/2 dressing. Toss together until evenly coated.
  • Add corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Drizzle with remaining dressing and toss together. Serve.

Notes

Tips for the BEST Taco Salad!
  • Make it easier! Use prewashed and chopped lettuce, swap avocado for premade guac (that’s always fresh), use store-bought dressing, and swap the diced tomatoes for packaged pico de gallo to save time and effort making this taco salad.
  • Crumble the beef as you cook it. Small pieces of ground beef help make sure each bite has a little bit of flavorful, tender taco meat!
  • If you’re making this for a potluck or crowd, double the recipe and keep the dressing, avocado, and tortilla chips separate until just before serving! You can also serve this “taco bar style” with all the toppings on the side.

Nutrition

Calories: 612kcal | Carbohydrates: 33g | Protein: 37g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1910mg | Potassium: 1062mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6628IU | Vitamin C: 19mg | Calcium: 300mg | Iron: 5mg

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20 Tasty Green Salad Recipes

These tasty and easy green salad recipes are so versatile! They pair with just about any main dish, from pasta…

These tasty and easy green salad recipes are so versatile! They pair with just about any main dish, from pasta to pizza to salmon to chili.

Green salad recipes

It’s tricky to find good side salad recipes. Alex and I often want to accessorize our meal with a salad. But what green salad recipes are the right fit? Browsing for recipes online can take too long: sometimes it feels like you’re in a bargain store trying to comb through sweaters to find the just right thing to wear.

So, we’ve decided to take the guess work out for you! As two cookbook authors and recipe developers, we’ve put together a list of our top green salad recipes that make the perfect side salad for just about anything. Most of them are extremely versatile and vibe with many types of main dishes, whether you’re pairing baked salmon or a pizza recipe.

And now, our 20 best green salad recipes

More green salad ideas

Want to make your own green salad? Try some of our simple salad dressings with the greens of your choice!

Add protein to make it a meal

When we go out to eat, we love that many restaurants have the option to add protein to any of their side salads. That works with all of these green salad recipes as well: turn them into a main dish by adding protein! Here are a few ideas of what we’d add here:

A few more salad recipes by season

There are so many salad ideas to try! Here are a few more recipes by season:

Frequently asked questions

I’m new to making salads. Where do I start?

Here’s a basic green salad formula to get you started:
Greens: Choose a base of your favorite greens like romaine, spinach, arugula, or a mix.
Veggies: Add chopped vegetables for flavor, texture, and nutrients. Popular options include tomatoes, cucumbers, bell peppers, carrots, and onions.
Fruits: Fresh fruits like berries, apples, or pears add a touch of sweetness and a delightful contrast.
Protein (optional): For a more filling salad, incorporate protein sources like grilled chicken, tofu, hard-boiled eggs, or nuts and seeds.
Dressing: The dressing ties everything together! Experiment with vinaigrettes, creamy dressings, or homemade options.

What are some tips for making delicious green salads?

Here are some helpful tips:
Freshness matters: Use fresh, crisp greens and vegetables for the best flavor and texture.
Variety is key: Don’t be afraid to experiment with different ingredients and flavor combinations.
Balance the flavors: Aim for a balance of sweet, salty, sour, and bitter elements.
Chop ingredients similarly: Ensure all ingredients are chopped into similar sizes for even distribution and a pleasant eating experience.
Dress your salad last: Dressing a salad too early can make the greens wilt.

Can green salads be a complete meal?

Absolutely! By incorporating protein, healthy fats, and whole grains, green salads can be a satisfying and nutritious main course.
Bonus Tip: Leftover roasted vegetables or grilled chicken can be repurposed in a delicious green salad the next day!

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How to make chopped salad

Chopped Green Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8

Description

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.


Ingredients

  • 1 recipe Homemade Italian Dressing
  • 1 Romaine heart (3 cups)
  • 5 cups leafy lettuce
  • 1 large shallot
  • 1 English cucumber (2 cups chopped)
  • ½ cup cherry tomatoes
  • ½ cup ripe green olives, halved
  • ½ cup jarred sliced pepperoncini
  • ¼ cup Parmesan shavings or shreds, plus more to serve
  • ¼ teaspoon red pepper flakes, optional

Instructions

  1. Make the Homemade Italian Dressing.
  2. Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  3. Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
  • Category: Salad
  • Method: Raw
  • Cuisine: Italian

Hot Honey BBQ Chicken Thighs with Citrus Slaw Salad.

We love this BBQ chicken with citrus slaw! The hot honey BBQ chicken thighs are coated in a sticky, flavorful sauce. The slaw salad is crunchy and refreshing with tons of flavor! Put it together for a lovely weeknight meal! I have the most delish meal for you today! These saucy, sticky BBQ chicken thighs […]

The post Hot Honey BBQ Chicken Thighs with Citrus Slaw Salad. appeared first on How Sweet Eats.

We love this BBQ chicken with citrus slaw! The hot honey BBQ chicken thighs are coated in a sticky, flavorful sauce. The slaw salad is crunchy and refreshing with tons of flavor! Put it together for a lovely weeknight meal!

I have the most delish meal for you today!

hot honey BBQ chicken with citrus slaw

These saucy, sticky BBQ chicken thighs are served over a super crunchy, crisp citrus slaw that makes for an incredibly satisfying (and light!) meal.

hot honey BBQ chicken

When I think of warm weather breezes, this is one of the meals that I want to eat! I love having this dish in my back pocket because it comes together quickly and we all really love it. It can also be served in a few different ways.

In fact, you could throw this chicken and slaw right on a bun for a sandwich.

citrus slaw

This method of broiling chicken thighs is something I’ve done nearly every week for the last decade. They are Eddie’s favorite – he prefers chicken thighs over any other meat or seafood. And broiling them is so very simple! It takes around 15 minutes and tastes like a sticky, charred chicken thigh right off the grill. 

Love it. 

citrus slaw

To get this sticky, tangy sauce, I combine apple cider vinegar, hot honey and BBQ sauce. I often use a version of Stubb’s (our go-to) or Bone Suckin Sauce. Brushing the chicken thighs with this mixture then sending them under the broiler results in a wonderful coating. 

Serve it sliced, whole and with just about anything!

hot honey BBQ chicken with citrus slaw

When it comes to the salad, this is one kind that I can’t get enough of. A super crunchy, refreshing slaw, turned into a salad when the chicken is piled high on top. The texture is incredible!

citrus slaw

Here’s what goes into the slaw:

Thinly sliced green cabbage

Shaved carrot

Fresh cilantro 

Thinly sliced red onions

Sliced almonds

Mandarin oranges

A lime vinaigrette!

It’s super delicious! Tossed in this tangy dressing, it lasts too. It’s hearty and very crisp, so it even lasts in the fridge overnight, making the leftovers pretty darn good. One of my favorite things.  (more…)

The post Hot Honey BBQ Chicken Thighs with Citrus Slaw Salad. appeared first on How Sweet Eats.

Strawberry Salad

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect…

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect side dish!

Strawberry Salad recipe

Ready for our favorite strawberry salad recipe? Strawberries are a natural flavor pairing with the acidity of balsamic vinegar. So for this salad, we used our favorite balsamic vinaigrette dressing to perfectly accentuate the bright red sweet berries. Paired with red onions and toasted almonds, it’s a simple and delicious side everyone loves!

Why we love this recipe: As cookbook authors who’ve been sharing recipes online for over a decade, this is one of our favorite ways to eat strawberries! We’ve made it dozens of times with rave reviews, and it works with a variety of meals. The flavor combination just pops!

“Simple and yummy! I regularly make balsamic dressing but your directions took it up a notch from my usual. I’ll be enjoying this for the next few days!” -C.

Ingredients in strawberry salad; Strawberries, greens, pecans, red onion, feta cheese, balsamic vinaigrette

Ingredients in strawberry salad

Strawberry salad is a pretty classic dish, so our best strawberry salad stays true to form. Here’s what’s in our favorite strawberry salad recipe:

  • Ripe strawberries: Finding ripe strawberries is the number one key to a good strawberry salad! If you don’t have access to local berries, try to buy in the summer when strawberries are in season and find the ripest strawberries that you can. If you’re looking to mix it up with the type of berry, try our Blueberry Salad or Blackberry Salad.
  • Homemade balsamic dressing: Strawberries are a natural pair with the acidity of balsamic vinegar, which makes the berries shine! This homemade dressing is so simple, you’ll never go back.
  • Cheese crumbles: Cheese crumbles make for a perfect strawberry salad, though they’re not required. We like feta cheese or goat cheese. For vegan, simply omit the cheese crumbles and it’s just as good!
  • Nuts: Add nuts for crunch in this salad; you can use any you’d like! We recommend pecans, walnuts, or sliced toasted almonds.
  • Red onion: The color and flavor of red onion is our final touch to bring a savory flair to this salad. Here’s a tip to get rid of onion breath: soak the onion slices in cold water for about 15 to 20 minutes before serving! This mellows the flavor and softens the risk of onion breath.

How to make strawberry salad: step by step

A key to making this strawberry salad recipe is taking the time to mix up your own homemade balsamic vinaigrette salad dressing. It’s a nice alternative using purchased salad dressings, which can contain additives and most importantly, just don’t taste as good!

When Alex and I first started cooking together, we threw out our store-bought salad dressings and start making homemade! It makes a world of difference for a great salad. Here’s how to make strawberry salad (or jump to the full recipe for exact quantities):

Step 1: Prepare the fresh ingredients: wash and clean the strawberries, salad greens, and slice the onion.

Step 1: Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion (if desired, soak it in cold water for 15 minutes before serving to mellow the flavor).

Step 2: Toast the nuts in a skillet for 3 to 5 minutes.

Step 2: If desired, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn. Immediately remove the nuts to a plate.

Step 3: Whisk together the balsamic vinaigrette dressing in a medium bowl.

Step 3: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.

To serve, spread the greens on a plate and top with strawberries, red onion, nuts, cheese crumbles, vinaigrette, and several grinds of black pepper.

Want a different dressing? Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Strawberry Salad recipe

Variations on the nuts

If you have time, toasting the nuts is a great way to step up the flavors! It really does intensify the flavors in a noticeable way. Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts.

Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

Other cheese ideas

Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and it’s just as tasty!

Make it into a main dish: protein adders

One of the things we like when we go out to eat is the ability to add protein to salads at many restaurants to make it into a meal! This strawberry salad works well with protein adders, since the savory protein compliments the sweet, juicy berries. Here are a few ideas of what we’d add here:

Storage and make ahead notes

Salads are notoriously suboptimal as leftovers, as they get soggy over time. For this reason, we like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, you can chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad.

More homemade salad dressing recipes

Here are a few of our favorite homemade salad dressing recipes:

Dietary notes

This strawberry salad recipe is vegetarian, gluten free, naturally sweet, and refined sugar free. For vegan, omit the cheese crumbles.

Frequently asked questions

What kind of strawberries are best for salad?

Ripe but firm strawberries are ideal: it’s best to buy them in strawberry season! Local berries are the best choice when you can find them. Avoid soft or mushy berries that will break down in the salad.

What can I add to my strawberry salad besides lettuce?

The possibilities are endless! Popular additions include spinach, arugula, crumbled feta cheese, chopped pecans or walnuts, or blueberries.

What kind of dressing is best for strawberry salad?

A light and flavorful dressing is key. A Balsamic Vinaigrette works very well, or try Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to prevent the strawberries from getting soggy. However, you can prepare the dressing and other ingredients in advance.

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Strawberry Salad recipe

Strawberry Salad


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It’s the perfect side dish!


Ingredients

For the salad

  • 2 cups ripe strawberries
  • 8 cups mixed salad greens (mix of spinach and lettuce)
  • 1/2 red onion
  • ⅓ cup pecan pieces, chopped walnuts, or sliced almonds*
  • ⅓ cup feta cheese crumbles**
  • Fresh ground black pepper

For the balsamic vinaigrette

  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup or honey
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion. To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
  2. Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
  3. Make the balsamic vinaigrette: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
  4. To serve, spread the greens on a plate and top with strawberries, red onion, nuts, feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Notes

*If you have time, toasting the nuts is a great way to step up the flavors! Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts. Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

**Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and use maple syrup in the dressing. 

Leftover and make ahead tips: Salads are notoriously suboptimal as leftovers, as they get soggy over time. We like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad. 

Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Consider adding protein to make it a main dish! Try chicken like Parmesan crusted chicken, grilled chicken, or blackened chicken, salmon like baked salmon, pan seared salmon, or grilled salmon, or tofu like baked tofu, crispy tofu, or grilled tofu.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Italian

Keywords: Strawberry Salad, Strawberry Salad recipe

Italian Chopped Salad with Grilled Garlic Baguettes.

This Italian chopped salad is so easy and ridiculously satisfying. It’s super flavorful served over this grilled garlic bread, all toasty and golden and warm. Makes for a lovely dinner, happy hour snack or party appetizer! Get ready for the most flavorful meal!  This Italian chopped salad can be served as a lunch or dinner, […]

The post Italian Chopped Salad with Grilled Garlic Baguettes. appeared first on How Sweet Eats.

This Italian chopped salad is so easy and ridiculously satisfying. It’s super flavorful served over this grilled garlic bread, all toasty and golden and warm. Makes for a lovely dinner, happy hour snack or party appetizer!

Get ready for the most flavorful meal! 

italian chopped salad on garlic bread

This Italian chopped salad can be served as a lunch or dinner, a party appetizer or even a happy hour snack. The salad is super flavorful, the bread is crunchy and toasty. Combined, it’s a delicious bite of heaven that is satisfying and simple! 

And the best part: you can assemble the salad ahead of time. Always a win. 

italian chopped salad on garlic bread

One of my favorite meals to make in the warmer months is grilled bread piled high with some sort of salad. I love it! It’s easy and versatile, can be a great clean-out-the-fridge meal and can be customized to whomever you’re serving. 

Oh and it can serve a crowd or you could even dial it back and make it an easy dinner for two. 

italian chopped salad on garlic bread

I can’t even tell you how often I make a version of this in the hot summer months. Not having to turn on the oven? Dinner gold. 

Of course, you CAN turn on the oven if that’s how you prefer to make your garlic breads. Whatever works for you!

This is what I love to put in my chopped Italian salad: 

Salami

Fresh mozzarella

Smoked provolone

Cherry tomatoes 

Roasted red peppers

Chickpeas 

Thinly sliced red onion 

Shredded iceberg lettuce

Radicchio 

Sliced banana peppers

And the zestiest, most delish Italian vinaigrette ever. 

This little chopped salad is fabulous on its own. You’ll be eating it out of the bowl as you’re preparing it. But it’s even better with some bread!

Warm and golden and toasty garlic bread, grilled so it has a touch of smokiness. 

Meals like this never seem like a big deal but they taste AMAZING. Loaded with lots of flavor and texture, they are one of those meals that makes dinner time FUN. It’s easy, yet it feels like a restaurant quality meal. 

italian chopped salad on garlic bread

And obviously, you can add in anything or leave something out, depending on what you love. This is a garlic lovers’ paradise. Garlic bread, a garlic-heavy dressing, all tangy and zesty with a bite. You can change that up if you wish or even do something cool like add in spicy peppers.  (more…)

The post Italian Chopped Salad with Grilled Garlic Baguettes. appeared first on How Sweet Eats.