Recipe by Laura Meehan
I brought this salad to Easter dinner, and it was a huge hit! One of those times when you are sorry when the leftovers are gone, and our hostess asked me to leave some of it behind with them. Sweeter than average. On the first batch, I added smashed strawberries to the dressing, but they clogged up the pouring jar's opening, so use discretion on that one according to what vessel you are using! Candied nuts would probably also be good.
Top Review by BetsyMcEl
I have made this twice and it was a huge hit both times! Very refreshing and out of the ordinary. It was easy to make but impressive to serve. I did leave out the cinnamon at my husband's request and I did not add the garlic to the dressing. I do plan on making it another time with both and will let you know how it goes. Thanks for the great recipe!
- 1 lb spring greens (like Costco's)
- 1 (16 ounce) box strawberries
- 1⁄2 cup walnuts
- 4 ounces goat cheese
- 2 tablespoons vinegar (white or cider work better than balsamic or other strong ones)
- 1 garlic clove, minced
- 1⁄2 cup light vanilla yogurt
- 2 teaspoons honey
- 2 teaspoons olive oil
Directions See How It's Made
- Mix all dressing ingredients together, and refrigerate for at least an hour.
- Put the walnuts in a heavy pan on the stove, and cook, stirring or shaking often, until brown and fragrant. Set aside and let cool to room temperature. If you don't want to toast them, omit this step.
- Slice the strawberries and crumble the goat cheese up into little clumps.
- Put most of the greens in a bowl. Add some strawberries and cheese, and toss. Add the rest of the greens and almost the rest of the strawberries and cheese. Mix in slightly, but not so much that everything falls to the bottom.
- Top with the nuts, the remaining few berries, and the rest of the cheese. Sprinkle liberally with cinnamon.