Strawberry Bacon Salad with Spring Greens
Juicy strawberries, crispy bacon, creamy feta, and cherry tomatoes layered over delicate spring greens. Drizzled with a fresh strawberry vinaigrette and ready in 20 minutes.
Servings: 6 servings
Cost: $2.75 per serving
Equipment
Ingredients
- 2 tablespoons red wine vinegar
- 2 medium shallots 1 chopped fine, the other cut into long slivers
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- 3 cups strawberries sliced
- 3/4 teaspoon Kosher salt divided
- 1/4 cup olive oil
- 5 cups baby spring mix or your favorite salad greens
- 4 ounces feta cheese from a large block, crumbled
- 1 cup yellow cherry tomatoes halved
- 8 slices bacon cooked, cooled, and coarsely chopped
Instructions
- Combine 1 cup of the sliced strawberries, red wine vinegar, chopped shallot, honey, Dijon mustard, and 1/4 teaspoon of the salt in a blender. Blend until smooth, then slowly add olive oil while the blender is running to create an emulsified, cohesive dressing. Transfer to a jar or small pitcher and refrigerate until needed.2 tablespoons red wine vinegar, 2 medium shallots, 1 1/2 teaspoons honey, 1/2 teaspoon Dijon mustard, 3 cups strawberries, 3/4 teaspoon Kosher salt, 1/4 cup olive oil
- To assemble the salad, begin by arranging the spring mix in an even layer on a large platter or in a wide bowl. Scatter the sliced strawberries and halved cherry tomatoes over the greens, followed by the thinly sliced shallot. Sprinkle the crumbled feta evenly across the top, then finish with the chopped bacon to keep it crisp and prominent. Season with remaining salt.2 medium shallots, 3 cups strawberries, 5 cups baby spring mix , 4 ounces feta cheese, 1 cup yellow cherry tomatoes, 8 slices bacon, 3/4 teaspoon Kosher salt
- Just before serving, drizzle the vinaigrette over the salad or serve it on the side so each person can dress to taste.
Video
Notes
Store undressed salad and vinaigrette separately to keep greens crisp. Dressed salad should be eaten the same day; undressed leftovers can be stored for up to 2 days.
Vinaigrette can be made ahead and refrigerated for up to 5 days.
Prep bacon, shallot, and tomatoes in advance, but slice strawberries just before serving. For best texture, re-crisp bacon in a pan if made ahead.
Add bacon and feta last to preserve crunch and color.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 707mg | Potassium: 328mg | Fiber: 2g | Sugar: 6g | Vitamin A: 472IU | Vitamin C: 53mg | Calcium: 117mg | Iron: 1mg