Mixed Lettuces With Strawberries, Goat Cheese and Pecans
This is a salad recipe from Chef Jennifer Chandler. She is the author of Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients, which was published in 2007.
Ingredients
6 serv.- For the Blush Wine Vinaigrette
- red wine vinegar↗3 tablespoons
- fresh lemon juice↗2 tablespoons
- granulated sugar↗2 tablespoons
- canola oil (not olive oil for it overpowers) or 5 tablespoons mild vegetable oil (not olive oil for it overpowers)↗5 tablespoons
- kosher salt & freshly ground black pepper
- For the salad
- (8 ounce) bag DOLE Mediterranean Salad Blend or (8 ounce) bag fresh baby spinach leaves1
- fresh strawberries, hulled and thinly sliced↗1⁄2 pint
- thinly sliced green onion1⁄4 cup
- pecans, broken↗1⁄4 cup
- crumbled goat cheese↗1⁄4 cup
- kosher salt & freshly ground black pepper
Step-by-step instructions
- 1
For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
- 2
For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.
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