By Molly Brown, Credit www.mollyshomeguide.com
Spring is one of those seasons that makes me excited about fresh, colorful salads. As Easter approaches, I find myself reaching for bright ingredients that remind me of warm sunshine and garden parties. This strawberry spring salad has become a regular at our family Easter gatherings, and I love how simple it is to put together.
Ingredients
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6 cups chopped romaine lettuce
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1½ cups sliced fresh strawberries
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1/2 cup chopped pecans
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2 tablespoons optional dried cranberries
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1/4 cup crumbled feta cheese
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1/2 cup extra virgin olive oil
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Zest and juice of 1 large lemon
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2 teaspoons maple syrup
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1 teaspoon dijon mustard
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Salt and pepper to your liking
Directions
Step 1
Chop the romaine lettuce into bite-sized pieces.
Slice the strawberries widthwise, or however you prefer.
Roughly chop the dried cranberries and pecans.
Step 2
Place the chopped romaine lettuce in a large mixing or serving bowl.
Add the sliced strawberries, chopped pecans, dried cranberries, and crumbled feta cheese to the bowl.
Toss the ingredients together gently to combine them evenly.
Step 3
In a food processor, combine extra-virgin olive oil, one tablespoon of lemon zest, one tablespoon of lemon juice, Dijon mustard, maple syrup, and a pinch of salt and pepper.
Blend the mixture until it becomes smooth and emulsified, ensuring that the flavors are well combined.
Step 4
Remove the freshly prepared dressing from the food processor and drizzle it over the assembled salad ingredients in the bowl.
Toss the salad gently to incorporate the dressing evenly throughout.
Serve immediately and enjoy the fresh flavors of this delicious salad!