Strawberry Crunch Salad
A vibrant and refreshing salad featuring juicy strawberries, mixed greens, and a zesty champagne vinaigrette, perfect for family gatherings or festive occasions.
Ingredients
Main Ingredients
- 2 cups Fresh Strawberries, sliced Choose ripe, juicy strawberries that are red all the way through for optimal sweetness.
- 5 cups Mixed Greens A blend of spinach, kale, and arugula for lovely texture and color.
- 1 cup Cucumber, diced Adds a refreshing crunch to balance the sweetness.
- 1 small Red Onion, thinly sliced Brings an unexpected depth to the taste.
- ½ cup Feta Cheese, crumbled The creamy, tangy feta ties all the flavors together.
- ½ cup Nuts, chopped (optional) Almonds or pecans introduce another layer of texture.
Champagne Vinaigrette
- ¼ cup Champagne Vinegar For that distinct champagne flavor.
- ½ cup Olive Oil Best for balancing the acidity.
- 1 tablespoon Honey Sweetens the vinaigrette and enhances the strawberries.
- 1 teaspoon Dijon Mustard Rounds out the flavor profile.
- to taste Salt and Pepper
Instructions
Preparation
- In a small bowl, whisk together the champagne vinegar, honey, and Dijon mustard until combined. Gradually drizzle in the olive oil while whisking to create an emulsion. Season with salt and pepper to taste. Set it aside.
- Wash your strawberries and slice them into quarters.
- Wash, peel (if desired), and dice the cucumber into bite-sized pieces.
- In a large salad bowl, add the mixed greens as your base.
- Add the sliced strawberries, cucumbers, and red onion to the bowl, creating a colorful medley.
- Sprinkle the crumbled feta cheese over the top as a finishing touch.
- Pour the champagne vinaigrette over the salad right before serving, tossing gently to coat the ingredients.
- If using, sprinkle chopped nuts on top for extra crunch.
Notes
For a healthier option, consider replacing honey with agave syrup or leaving it out entirely for a sugar-free version. Love citrus? Add some orange segments or a squeeze of lemon for a refreshing twist. This salad can serve as a side dish or main course by adding protein like grilled chicken or shrimp. Store any leftovers in an airtight container in the fridge for up to two days, avoiding dressing until ready to serve.