Heather’s Strawberry Salad

Sleep deprivation makes me crave sugary things. Couple that with the hot summer weather we’re experiencing, and all I want to eat are salads and fruit. This strawberry salad was inspired by a salad at our favorite local restaurant. My version, however, doesn’t include any dairy and I chose to use romaine lettuce because it’s one of my favorite greens. The result is something light and refreshing, and you can easily add grilled chicken for a more substantial meal. I have a feeling we’ll be making this pretty regularly this summer. We hope you enjoy it, too!

Ingredients
2 heads of Romain lettuce
1/4 large red onion (approx. 1 C)
1 1/2 C packed fresh basil
1 C pecans
1 lb strawberries
1/3 C balsamic vinegar
2/3 C extra virgin olive oil
pinch of salt
pinch of pepper

Method

Whisk balsamic vinegar, oil, salt and pepper in a small bowl or shake in a jar to emulsify into a vinaigrette.

Roughly chop lettuce, pecans, and basil. Quarter the strawberries. Slice the red onion.

Toss the lettuce, pecans, basil, strawberries and onion in a large bowl. Drizzle with the vinaigrette just before serving.

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Heather's Strawberry Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
2 heads of Romain lettuce
1/4 large red onion (approx. 1 C)
1 1/2 C packed fresh basil
1 C pecans
1 lb strawberries
1/3 C balsamic vinegar
2/3 C extra virgin olive oil
pinch of salt
pinch of pepper

Method

  1. Whisk balsamic vinegar, oil, salt and pepper in a small bowl or shake in a jar to emulsify into a vinaigrette.
  2. Roughly chop lettuce, pecans, and basil. Quarter the strawberries. Slice the red onion.
  3. Toss the lettuce, pecans, basil, strawberries and onion in a large bowl. Drizzle with the vinaigrette just before serving.

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