Description

This Easter Salad is a vibrant and fresh dish perfect for any spring celebration. Packed with mixed greens, sweet strawberries, tangy goat cheese, crunchy pecans, and a flavorful dressing, it’s a colorful addition to your table.

Ingredients

Mixed Spring Greens:

6 cups

Sliced Strawberries:

1 cup

Crumbled Goat Cheese or Feta:

1/2 cup

Candied Pecans or Walnuts:

1/2 cup

Dried Cranberries:

1/3 cup

Hard-Boiled Eggs, sliced:

Small Red Onion, thinly sliced:

1/4

Olive Oil:

3 tablespoons

Balsamic Vinegar:

1 tablespoon

Honey:

1 tablespoon

Dijon Mustard:

1 teaspoon

Salt and Black Pepper:

to taste

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Instructions

Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
Assemble the Salad: In a large bowl, combine greens, strawberries, cheese, pecans, cranberries, eggs, and red onion.
Toss and Serve: Drizzle dressing over the salad, toss gently, and serve immediately.

Notes

Add grilled chicken or ham for a heartier meal.
Experiment with seasonal fruits like blueberries or mandarin oranges.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 220
Sugar: 10g
Sodium: 220mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 8g
Cholesterol: 95mg