Prep: 10 min.
Ingredients
8 ounces mesclun or spring salad mix [224 g]
16 large strawberries, hulled and halved
3 tablespoons raspberry vinegar*
1 tablespoon extra-virgin olive oil
1 teaspoon walnut oil
1 small shallot
1/2 cup thinly sliced fresh basil (if desired)
1/2 cup crumbled goat cheese (about 2 ounces) [56 g]
1/4 cup chopped walnuts, toasted in a dry skillet until golden brown [[56 g]
*Can't find raspberry vinegar? Use apple-cider vinegar instead.
Directions
Place greens in a large bowl.
In a blender, puree 1/2 of the strawberries with the vinegar, oils and shallot on low speed for 1 minute, or until smooth. Season with salt and freshly ground black pepper.
Drizzle salad with half of the vinaigrette; toss well to coat. Arrange on a large platter.
Slice remaining strawberries; sprinkle over salad with basil (if using), crumbled goat cheese and toasted chopped walnuts. If desired, serve remaining vinaigrette on the side.
Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories115
Total Fat (g)9
Saturated Fat (g)3
Carbohydrate (g)6
Fiber (g)2
Protein (g)4
http://www.fitnessmagazine.com/recipe/salads
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