This salad takes me back to my days in the USA. I was always amazed that strawberries could be so delicious in a green salad. Here is the evidence! I was looking through the site for this recipe in fact and didn't realise it wasn't on here! So we quickly and happily remedied that! It is a pretty easy salad and surprisingly delicious. The acidity of the strawberries just adds something quite yummy.
Don't drown the salad in the dressing, by all means keep some in a jar for any other salads you like, as it keeps well in the fridge. A quick shake will revive its texture and suddenly your next salad tastes just as wonderful!
Christmas table salad sorted! Yes?
Try some of our other fruity salads:
Chicken Mango And Noodle Salad
Chicken Salad with Grilled Mango and Macadamias
Thai Wild Rice Salad With Mango
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Need
-
The Salad
- 100 Grams pecans
- 1/2 red onion sliced thinly
- 200 Grams baby spinach leaves
- 50 Grams rocket leaves (you could use iceberg or cos lettuce as well if you wish)
- 600 Grams fresh strawberries, hulled and sliced
- 3.4 Cups crumbled feta
-
The Dressing
- 50 Grams balsamic vinegar
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons honey
- 1 Teaspoon Dijon mustard
- 1 Pinch pink salt flakes BUY
- 1 Pinch black pepper
- 1-2 Tablespoons poppy seeds
Do
- 1
Roast the pecans by placing them on a lined baking tray and putting them into a cold oven set to 200°C for exactly 8 minutes. (Set a timer!) Transfer to a chopping board and roughly chop.
- 2
Place the spinach and other greens into a large bowl. Add all other salad ingredients.
- 3
Place all salad ingredients except poppy seeds into the Thermomix bowl and blend 10 sec/speed 10. Add the poppy seeds and combine, 5 sec/speed 5.
- 4
Dress the salad, without adding too much of the dressing at a time. Toss to combine. The greens should be glossy but not soggy. Reserve any remaining dressing in an airtight jar in the fridge. Serve immediately after dressing.
