Photo by David Monniaux
This salad is cool and delicious, great for a hot day.
I have the wonderful opportunity to belong to a CSA (community-supported agriculture) program, so from May to November I get almost all my produce from a local farm. I used fresh-off-the-farm, organic baby salad greens, along with the farm’s own just-picked strawberries. However, any type of salad greens will work.
For the salad:
8 cups of chopped salad greens
2 cups of sliced strawberries
4 tablespoons of sliced almonds
4 tablespoons feta cheese
For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons raspberry vinegar
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1 teaspoon honey
Mix 1/2 of the strawberries with the salad greens. Wisk together the dressing ingredients: olive oil, raspberry vinegar, balsamic vinegar, brown sugar, and honey. Pour the dressing over the greens and mix.
Divide the salad among 4 plates and add 1/4 cup of the remaining strawberries to each plate. Sprinkle 1 tablespoon of sliced almonds and then 1 tablespoon of feta on each plate.
Serves 4.
Cal: 245.1; protein: 5.1g; carbs: 18.3g; fat: 19.3g; sat fat: 2.9g; monounsat fat: 12.9g; polyunsat fat 3.1g; cholesterol: 3.8g; sodium: 161.9mg; fiber: 4.4g; potassium: 191.3mg; calcium: 37.7mg