Strawberry Salad with a Balsamic Vinaigrette


Compliments of OV Harvest

Serves 4

4 to 5 cups (10 – 12 ounces) mixed field greens and/or baby spinach
6-8 strawberries – hulled and quartered
1 avocado – cubed
1/4 cup red onion- thinly sliced
2-3 oz blue cheese (goat or feta work too)
1/3 cup walnuts or pecans – toasted and coarsely chopped

1 Tbs. balsamic vinegar (Strawberry, Raspberry, Chocolate, Espresso or Vanilla – yum!)
2 Tbs. extra virgin olive oil
freshly ground pepper
coarse sea salt

-To toast the walnuts or pecans in a dry skillet, heat a small skillet over medium-low heat. Add the nuts and toast until fragrant, about 5 minutes. Stir often to prevent scorching.
-In a large bowl, combine greens, strawberries, red onion, avocado, nuts and blue cheese.
-Whisk extra-virgin olive oil into balsamic. Season with a grind of pepper and salt. Lightly toss salad with dressing.
-You can make salad ahead of time and chill but do not add vinaigrette until just before serving.

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