Strawberry Garden Salad Recipe
When I take this cheery mix of berries, pineapple, red onion and feta to book club, it’s a blockbuster. I add a sprinkle of vanilla sugar almonds on top. —Deborah Loop, Clinton Township, Michigan
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds toasted
- 1/2 small red onion thinly sliced
- 8 cups spring mix salad greens
- 2 cups halved fresh strawberries
- 1 cup cubed fresh pineapple
- 1/3 cup raspberry vinaigrette
- Carbohydrate 8.42585 g
- Cholesterol 11.125 mg
- Fat 4.80505 g
- Fiber 1.75541662285725 g
- Protein 3.6647 g
- Saturated Fat 2.03267416666667 g
- Serving Size 1 1 serving (120g)
- Sodium 155.4625 mg
- Sugar 6.67043337714275 g
- Trans Fat 0.309651666666667 g
- Calories 86 calories
Directions Place greens, fruit and onion in a large bowl. Drizzle with vinaigrette; toss gently to combine. Sprinkle with cheese and almonds. Serve immediately. Yield: 6 servings. Switch to a baby kale salad blend for more fiber, vitamin C, calcium and iron. Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Strawberry Garden Salad in Simple & Delicious June/July 2016 Print Add to Recipe Box Email a Friend
