Description
A vibrant Mediterranean-inspired salad combining crisp romaine, peppery spinach, sweet strawberries, tangy feta, and a sweet-nutty vinaigrette. Toasted honey almonds add warmth and crunch for a balanced, colorful dish that’s quick to prepare and endlessly adaptable.
Ingredients
1 head romaine lettuce
1/2 cup chopped spinach
1 1/2 cups sliced strawberries
1/2 cup crumbled feta cheese
1/4 cup basil pesto
1/4 cup preserved lemon (julienne)
1/4 cup fresh mint leaves, finely chopped
1/4 cup honey
2 tablespoons red wine (non-alcoholic substitute)
1/4 cup sliced almonds, toasted
Instructions
Wash and tear romaine leaves into bite-sized pieces
Add chopped spinach and strawberries to a bowl
Top with crumbled feta and preserved lemon
In a blender, combine basil pesto, mint, honey, and non-alcoholic red wine to make vinaigrette
Toss greens with vinaigrette until evenly coated
Sprinkle toasted almonds over the salad before serving
Notes
For non-alcoholic red wine substitute, use a tart grape juice mixed with a splash of vinegar
Add avocado for creaminess or grilled chicken for a protein boost
Store in airtight container in fridge for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg