Spring Greens & Strawberry Salad + Maple Vinaigrette

Spring Greens & Strawberry Salad with Maple Vinaigrette | salad recipes | strawberry recipes | vinaigrette recipes | goat cheese recipes | gluten-free recipes | perrysplate.com

Last week I sat down and planned out my life for the next 6-8 weeks. I wrote down all of the things I wanted to get done (both online and offline) before the baby gets here and thoughtfully assigned each week its tasks.

Over an hour later I looked at my schedule which contains, among other things, the rest of the Staying Whole Series, six “maternity leave” blog posts, 10 days worth of frozen dinners, a painted bedroom, several book reviews, my 4-year-old’s birthday, and I suddenly got very overwhelmed.

And lazy. So I plopped myself on the couch, finished off a container of Nutella (with a spoon) and watched a couple episodes of Chopped.

Along with being apathetic and lazy, did I mention my sweet tooth is out of control this time around? Maybe that’s why I love this vinaigrette so much. In my defense, I did cut the amount of maple syrup in half. (The original amount was double what it is in the recipe below — good grief!) It’s become one of my favorite salad dressings and is fantastic with a simple green salad with strawberries.

Spring Greens & Strawberry Salad with Maple Vinaigrette | salad recipes | strawberry recipes | vinaigrette recipes | goat cheese recipes | gluten-free recipes | perrysplate.com

Spring Greens & Strawberry Salad + Maple Vinaigrette

Spring Greens & Strawberry Salad + Maple Vinaigrette

Yield: 4-6 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Spring means greens! Salads! Strawberries! Maple vinaigrette.... ok maybe not that, but put them all on a plate together and you'll have your favorite spring salad.

Ingredients

  • For the Maple Vinaigrette:
  • 1/2 teaspoon dried basil
  • 1 teaspoon dry mustard
  • 1/4 cup balsamic vinegar
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • For the Salad:
  • 5-6 fresh strawberries, tops removed and sliced
  • 1/2 cup walnuts, pecans, or almonds, roughly chopped
  • 1/2 cup goat cheese or blue cheese crumbles
  • 12 ounces of spring greens salad mix

Instructions

  1. To make the vinaigrette: In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)
  2. To make the salad: Toss about 1/3 cup of dressing with the salad greens and divide among plates. Add strawberry slices, nuts, and cheese over top.
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