Berries for Better Health: Strawberry and Baby Greens Salad with Strawberry-Balsamic Dressing

May/June 2007
By Kris Wetherbee 
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Enjoy nutrient powerhouse berries that span the seasons, from blueberries to cranberries, March to December. 

RELATED CONTENT

Strawberry and Baby Greens Salad with Strawberry-Balsamic Dressing
Makes 2 to 4 servings

An appetizing medley of flavors with strawberries in the lead role, this salad makes a delicious lunch on its own served with crusty bread, or as a tasty side dish to dinner.

Salad:

  • 1 cup pine nuts
  • ¼ teaspoon sugar
  • 6 cups baby greens
  • 2 cups thickly sliced fresh strawberries
  • 8 ounces cooked turkey bacon, broken into bite-size bits
  • 1 cup feta cheese

Dressing:

  • ½ cup sliced fresh strawberries
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon walnut oil (or any other nut oil)
  • 1 tablespoon honey
  • ½ tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Dash of pepper
  1. Coat a skillet with a nonstick cooking spray and toast pine nuts over medium heat for several minutes or until just barely golden, stirring frequently. Add sugar and continue to toast for several minutes more until golden. Remove from heat; set aside.
  2. Place baby greens in a large bowl. Add strawberries, bacon bits, feta and toasted pine nuts; set aside.
  3. Put dressing ingredients in a blender or food processor and puree until smooth. Drizzle desired amount of dressing over salad and gently toss to combine.
Click here for the original article, Berries for Better Health.
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