Easter Salad
A colorful and refreshing salad perfect for Easter brunch, featuring mixed greens, juicy strawberries, crunchy vegetables, and a tangy balsamic vinaigrette.
Ingredients
Salad Ingredients
- 4 cups mixed salad greens (arugula, spinach, or your choice) Use fresh greens for best results.
- 1 cup chopped strawberries Fresh strawberries recommended.
- 1 cup diced cucumber Adds crunch to the salad.
- ½ cup crumbled feta cheese Substitute with goat cheese if preferred.
- ⅓ cup sliced almonds Walnuts can be used instead.
- ¼ cup red onion, thinly sliced Adds zesty flavor.
- ¼ cup balsamic vinaigrette Store-bought or homemade.
Instructions
Preparation
- In a large salad bowl, toss the mixed greens to create a lush bed of greenery.
- Layer on the diced cucumber and sliced red onion to provide crunch.
- Sprinkle the chopped strawberries over the top for a pop of sweetness.
- Crumble the feta cheese across the salad for creaminess.
- Add the sliced almonds for delightful crunch.
- Drizzle the balsamic vinaigrette generously and toss to combine.
- Serve immediately, or chill briefly to enhance freshness.
Notes
Transform this salad into a meal by adding grilled chicken or quinoa. Store leftovers in an airtight container with the dressing separately.