Strawberry Crunch Salad

A beautifully fresh and crunchy salad that highlights some of spring’s finest. You can adjust the amounts of things here, to suit the serving size that you need … using more or less of each element to suit your own taste. To make it more of a main course, I like to add some roasted chicken to the mix.

Author: Lauren McDuffie
Yield: 2 to 4 servings

Ingredients

1 TBSP strawberry jam

2 TBSP balsamic vinegar

1 TBSP Dijon mustard

½ tsp onion powder

3/4 cup extra virgin olive oil

Salt and pepper to taste

4 cups spring mix

2 cups chopped romaine lettuce

¼ cup thinly shaved red onion

1.5 to 2 cups halved or quartered strawberry pieces

1 heaping cup sugar snap peas

1/3 cup crumbled goat cheese

¼ cup chopped pistachios

Sliced avocado (optional)

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Instructions

Begin by making the Strawberry-Balsamic Dressing. In a mason jar or bowl, combine the jam, vinegar, mustard, onion powder, olive oil and shake or whisk to emulsify and combine everything. Taste and season with salt and pepper; adjust any ingredients to suit your taste. Set aside for now.
In a large salad bowl or serving platter, arrange the lettuces/greens. Top with some thinly shaved red onion, the strawberries, snap peas, crumbled goat cheese, pistachios, and avocado, if using. Season your salad just before serving with salt and pepper. Serve with the dressing on the side.

Find it online: https://mykitchenlittle.com/2020/04/02/strawberry-crunch-salad/