Yields 2-3 servings
Ingredients:
4 cups chopped Romaine lettuce (or mixed greens)
1 cup fresh strawberries, sliced
1 small orange or 1/2 cup mandarin orange segments (fresh or drained if canned)
1/4 cup pecans, chopped (toasted for extra flavor)
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
Optional Add-ins:
Grilled chicken for protein
Avocado slices
Wash and chop the lettuce. Place in a large bowl or arrange on plates.
Top with sliced strawberries, orange segments, red onion, pecans, and feta.
Drizzle with strawberry vinaigrette just before serving.
Ingredients:
1 cup fresh strawberries, hulled and chopped
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon honey (or maple syrup)
1 teaspoon Dijon mustard (optional, for a tangy kick)
1/4 teaspoon salt
2–3 tablespoons plain Greek yogurt (for creaminess, optional)
1/4 cup extra virgin olive oil
Directions:
In a blender, combine strawberries, vinegar, honey, mustard (if using), salt, and Greek yogurt.
Blend until smooth.
Slowly add the olive oil while blending to emulsify.
Taste and adjust sweetness, acidity, or salt as needed.
Tip: This vinaigrette can be stored in the fridge in a sealed jar for up to 4 days.