Picture this: you’re standing at the edge of a breathtaking canyon, the air is crisp and clean, and the sun is warming your skin. Now, imagine capturing that feeling in a salad. That's what this Strawberry Spring Canyon Salad is all about. It's a vibrant mix of fresh, seasonal ingredients that will transport you to a place of natural beauty with every bite. I swear, it's true! I was walking my dog a couple days ago and he kept trying to eat my neighbor's strawberrie plants. I almost had a heart attack!
This isn't your average, run-of-the-mill salad. We're talking juicy strawberries, creamy goat cheese, and a tangy balsamic vinaigrette, all nestled on a bed of Canyon Greens (or mixed greens if you can't find Canyon Greens). It's sweet, savory, and utterly irresistible. And the best part? It's incredibly easy to make, even if you're not a seasoned chef. It's like a party in your mouth, if you know what I mean. You will surely like it!. I've made this salad so many times for potlucks and picnics that I've lost count. I always get asked for the recipe, which is a pretty good sign, right?
Required Equipments
- Large Salad Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting Board
- Knife
- Citrus Juicer (optional)
Strawberry Spring Canyon Salad: Frequently Asked Questions
Strawberry Spring Canyon Salad
This Strawberry Spring Canyon Salad combines fresh strawberries, creamy goat cheese, and a tangy balsamic vinaigrette for a flavorful and refreshing dish. It's simple, delicious, and perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by washing all your produce really well. This is a step you don't wanna skip. No one wants sandy lettuce!
- Next, hull and slice the strawberries. I like to cut them into pretty, even slices – makes the salad look extra fancy, don't you think? Set them aside.
- If you're using Canyon Greens, give them a gentle rinse and pat them dry. No need to chop them unless the leaves are huge. If you're using mixed greens, make sure there aren't any tough stems.
- Now, crumble the goat cheese. Aim for small, bite-sized pieces. This distributes the flavor nicely throughout the salad. If it's too cold, it won't crumble very well.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust as needed. Maybe you like it a little sweeter, or a bit more tangy?
- In a large salad bowl, combine the Canyon Greens or mixed greens, sliced strawberries, and crumbled goat cheese. Gently toss everything together to distribute the ingredients evenly. Be careful not to overmix or the greens will get sad.
- Drizzle the balsamic vinaigrette over the salad just before serving. You can also serve the dressing on the side, so everyone can add as much as they like.
- Give the salad one last gentle toss to coat everything lightly with the dressing. Serve immediately and watch it disappear! It’s just that good.
📝 Notes
- For an extra touch, add toasted nuts like pecans or walnuts.
- If you don't have Canyon Greens, baby spinach or arugula work well too.
🍎 Nutrition
Calories: 250 kcal
Protein: 8g
Fat: 18g
Carbohydrates: 15g
Fiber: 3g
Calcium: 80mg
