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I was asked to take a salad to a backyard get-together and didn’t want to just take the same old thing, so I came up with this recipe, which combines features of several different salads I’ve had in the past. Look for my recipes for balsamic vinaigrette and creamy orange soy dressings on this site. Both are excellent with this salad.
Ingredients
- 1 ½ cups walnut pieces
- 1 pint strawberries, quartered
- 1 (10 ounce) bag iceberg salad
- 1 (5 ounce) bag baby spinach
- 1 (4 ounce) container crumbled feta cheese
- 1 small red onion, thinly sliced into rings
- freshly ground black pepper to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
Step 2
Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
Step 3
Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat36g | 46% |
| Saturated Fat7g | 35% |
| Cholesterol25mg | 8% |
| Sodium353mg | 15% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber7g | 24% |
| Total Sugars9g | |
| Protein13g | |
| Vitamin C66mg | 332% |
| Calcium250mg | 19% |
| Iron3mg | 18% |
| Potassium678mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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