Spring Salad with Strawberry Basil Vinaigrette and Quick-pickled Onions

Shanthi Appelo, MS, RD

| 1 min read

This refreshing salad has crisp romaine and sweet strawberries. The vinaigrette is made from champagne vinegar and fresh strawberries that perfectly marry with basil and heart-healthy olive oil. The quick-pickled onions and goat cheese add complex flavors to this spring salad.

Total Time:

1 hour

Prep Time:

30 minutes

Cooking Difficulty:

Medium

Serving Amount
Ingredients

  • 2 heads romaine lettuce, washed, base trimmed and cut

  • 1 cup strawberries, sliced

  • 1⁄4 cup pecans, chopped

  • 2 ounces goat cheese, crumbled

Instructions
  • Step 1

    Combine all ingredients except the cheese, toss with vinaigrette and top with pickled onions and crumbled goat cheese.

Strawberry Basil Vinaigrette

Serving Amount
Ingredients

  • 1⁄2 cup olive oil

  • 2 Tbsp. champagne vinegar

  • 1 Tbsp. water

  • 1 tsp. honey

  • 5 basil leaves

  • 4 ripe strawberries

  • salt to taste

Instructions
  • Step 1

    Combine all ingredients in a blender until smooth. Push through a fine-mesh sieve.

Quick-Pickled Onions

Serving Amount
Ingredients

  • 1 medium red onion, thinly sliced

  • 1⁄2 cup water

  • 1⁄2 cup red wine vinegar

  • 1 Tbsp. maple syrup

  • 1 tsp. salt

  • 1⁄2 tsp. fresh ground pepper

Instructions
  • Step 1

    In a small saucepan, add vinegar, water, maple syrup, salt and pepper. Bring the mixture to a low simmer over medium heat.

  • Step 2

    While the mixture is heating, slice onion and place into a heat-safe container such as a mason jar.

  • Step 3

    Carefully pour the liquid over the onions.

  • Step 4

    Press the sliced onions down into the mixture and pop any air bubbles using a butter knife.

  • Step 5

    Let cool to room temperature, around 30 minutes. Save any leftovers by covering the jar with an airtight lid. These keep for 2 to 3 weeks in the refrigerator.

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