Description
A fresh and vibrant spring salad featuring juicy strawberries, crisp romaine lettuce, crunchy pecans, and tangy feta, all tossed in a bright lemon vinaigrette.
Ingredients
- Salad:
- 6 cups romaine lettuce, chopped
- 1.5 cups strawberries, sliced
- 1/2 cup pecans, toasted
- 2 tablespoons dried cranberries
- 1/4 cup feta cheese, crumbled
- Dressing:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested and juiced (2–3 tablespoons juice)
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash, dry, and chop the romaine lettuce into bite-sized pieces.
- Slice strawberries evenly and prepare pecans and cranberries.
- In a large bowl, combine romaine lettuce, strawberries, pecans, cranberries, and feta cheese.
- In a blender or bowl, mix olive oil, lemon zest, lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.
- Drizzle dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Notes
- Keep dressing separate until ready to serve to prevent soggy greens.
- Substitute pecans with walnuts, almonds, or seeds.
- Use spinach or mixed greens instead of romaine if desired.
- Replace feta with goat cheese or avocado for variation.
- Add grilled chicken or chickpeas for extra protein.
- Store components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
