Mixed Lettuces With Strawberries, Goat Cheese and Pecans

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a salad recipe from Chef Jennifer Chandler. She is the author of Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients, which was published in 2007.

Ingredients Nutrition

  • For the Blush Wine Vinaigrette

  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons granulated sugar
  • 5 tablespoons canola oil (not olive oil for it overpowers) or 5 tablespoons mild vegetable oil (not olive oil for it overpowers)
  • kosher salt & freshly ground black pepper
  • For the salad

  • 1 (8 ounce) bag DOLE Mediterranean Salad Blend or 1 (8 ounce) bagfresh baby spinach leaves
  • 12 pint fresh strawberries, hulled and thinly sliced
  • 14 cup thinly sliced green onion
  • 14 cup pecans, broken
  • 14 cup crumbled goat cheese
  • kosher salt & freshly ground black pepper

Directions

  1. For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
  2. For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.
Most Helpful

5 5

Love this combination! Plus it is pretty to look at. Wonderful lunch for me today....thanks for sharing!

5 5

My goodness, I really loved this. Would you believe I used to only eat iceberg lettuce? LOL The dressing is wonderful and matches the personality of the salad to a T. Thanks for sharing, GailAnn!