Strawberry Salad

5 from 9 votes

Strawberry Salad combines fresh strawberries, tangy clementines, and an amazing citrus dressing for a salad that totally delivers.

Prep Time15

Total Time15

Course: Salad, Side Dish, Vegetarian

Cuisine: American

Keyword: strawberry salad

Servings: servings, as a side

Author: Chelsea Lords

Cost: $13.26

Equipment

Food processor or blender

Ingredients

Salad (see note 1)

10 ounces spring mix lettuce blend or fresh spinach
1 pound strawberries hulled and thinly sliced
4 clementine oranges peeled and separated into segments
3/4 cup dried cranberries
3/4 cup pistachios shelled and coarsely chopped
3/4 cup crumbled goat cheese or feta

Dressing

3 to 4 clementine oranges
1 large lemon
2-1/2 tablespoons honey
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 cup olive oil

US - Metric

Instructions

In a large bowl, combine the lettuce, strawberries, clementines, and cranberries.
Zest and juice the citrus to get 2 tsp orange zest, ½ tsp lemon zest, 4 Tbsp orange juice, and 2 Tbsp lemon juice.
Add zest, juice, honey, Dijon, and salt to a food processor or blender. Blend until smooth. Slowly stream in the olive oil and pulse just until emulsified. Don’t over-blend.
(This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve.) Drizzle dressing on to taste (you may not need all of it), then top with pistachios and cheese. Toss gently and serve right away.

Notes

Note 1: As with all salads, feel free to adjust toppings and dressing amount to your taste.

Storage: Once tossed, the salad won’t store well. Store dressing separately in a mason jar for up to 1 week. Don’t add pistachios or cheese to any portion you plan to store.

Nutrition