Description
This Butter Lettuce Salad with Strawberry and Goat Cheese is the ultimate spring and summer side. Tender greens are tossed with sweet strawberries, tangy goat cheese, and toasted nuts, all drizzled with a homemade poppy seed dressing.
Ingredients
1 head butter lettuce, washed and torn
1 cup fresh strawberries, hulled and sliced
1/2 cup crumbled goat cheese
1/3 cup sliced almonds or pecans, toasted
1/4 red onion, thinly sliced
For the Poppy Seed Dressing:
1/4 cup light olive oil or avocado oil
2 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons honey
1 teaspoon poppy seeds
1/2 teaspoon dried mustard powder
1/4 teaspoon salt
Instructions
1. In a small jar or bowl, combine the oil, vinegar, honey, poppy seeds, mustard powder, and salt. Shake or whisk vigorously until the dressing is emulsified and creamy.
2. Wash the butter lettuce leaves gently and dry them thoroughly (a salad spinner is best). Tear into bite-sized pieces.
3. In a dry skillet over medium heat, toast the almonds or pecans for 3-5 minutes, stirring frequently, until fragrant and golden. Remove from heat and cool.
4. In a large salad bowl, combine the lettuce, sliced strawberries, and red onion.
5. Drizzle with about half of the dressing and toss gently to coat.
6. Top with crumbled goat cheese and toasted nuts.
7. Serve immediately, passing extra dressing on the side.
Notes
To make ahead, keep the dressing separate and add the nuts just before serving to maintain their crunch.
Soaking the red onion slices in ice water for 10 minutes can help mellow their sharp flavor.
For a main dish, top with grilled chicken breast or salmon.
Candied pecans can be substituted for plain toasted nuts for an extra sweet treat.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg