Ingredients
Scale
- 6 cups fresh mixed greens, washed and thoroughly dried
- 2 cups fresh strawberries, hulled and sliced
- 1 cup crumbled feta cheese
- 1/2 cup pecans, roughly chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 350°F. Spread the pecans in a single layer on a baking sheet and toast them for 5-7 minutes until they are fragrant and lightly browned. Remove them immediately to cool.
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well combined.
- Hull and slice the strawberries, thinly slice the red onion, and chop the fresh mint leaves.
- Arrange the mixed greens in a large salad bowl. Top them with the strawberries, toasted pecans, red onion, crumbled feta cheese, and chopped mint.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients. Serve immediately.
Notes
Best served fresh; store leftovers separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg