The Most Amazing Strawberry Salad
There’s just something about a fresh strawberry salad that feels like sunshine in a bowl. Sweet, tangy, crisp, and creamy—it’s one of those salads that turns heads at every get-together. This one has become my most requested dish for family functions, church events, and work parties. If you show up with this salad in hand, don’t be surprised when people ask for the recipe before they’ve even finished their plate!
This particular version came from a friend in my old card-making and scrapbooking group, and it’s stood the test of time for good reason. It’s simple, beautiful, and so full of flavor. This recipe is super simple, and the dressing is amazing!
TIPS:
I purchase the Organic Spring mix from Aldis, but you can use Romaine.
I have found that purchasing Feta cheese that is in Brine taste so much better than the pre-crumbled in the container.
When cutting the strawberries, I prefer cutting them into bite size pieces versus slicing them just to make it easier to eat.
To make the dressing I just throw everything into a Mason Jar and shake it up.
Makes storage and transport so easy!
Don’t Skip the Toasted Pecans
Toasting the pecans brings out their natural sweetness and adds a wonderful crunch. I toast them on a sheet pan at 350°F for about 10 minutes, then let them cool completely. Since I use toasted pecans in so many recipes, I like to toast a big batch and store the extras in a wide-mouth Ball jar. They stay fresh for weeks and are great to have on hand. Find a great deal on Mason Jars at the link below.
The Most Amazing Strawberry Salad
This salad has become my most requested dish for family functions, church events, and work parties. If you show up with this salad in hand, don’t be surprised when people ask for the recipe before they’ve even finished their plate!
Ingredients
- 1 Bag of Romaine lettuce or Mixed Lettuce Greens
- 1 4oz. container of Feta cheese crumbled
- 1 small red onion chopped
- 1-pint fresh strawberries washed and sliced
- 1 cup toasted chopped pecans *Directions below
- DRESSING iNGREDIENTS
- 1/2 cup Mayo
- 1/4 cup milk
- 1/3 cup sugar
- 2 Tablespoons of Balsamic Vinegar
Instructions
In a large bowl combine lettuce, red onions, feta and strawberries. Set aside.
In a quart Mason jar combine mayo, milk, sugar and balsamic vinegar. Add lid and shake vigorously to combine. Refrigerate for at least one hour before serving or until sugar is completely dissolved.
Right before serving the salad, top with toasted Pecans (see instructions below) and add in desired amount of dressing and toss salad to combine. Serve.
Notes
* To make toasted pecans: Preheat oven to 350 degrees. Spread chopped pecans evenly on a baking sheet and bake in center of oven for 10 minutes. Watch to make sure they do not get too brown. Allow to cool and store in Mason jar until ready to use.
* You can substitute any lettuce in place of the romaine but be sure to get one that has a little crunch to it. I do not recommend using iceberg since it's too watery.