Strawberry and Goat Cheese Butter Lettuce Salad with Basil Vinaigrette

Happy Valentine’s Day!  Make something healthy for your sweetheart today.

This has become one of my all-time, go-to favorite recipes for dinner parties and get-togethers. I really like butter lettuce, and the butter lettuce/radicchio mix from Trader Joe’s is one of my all-time favorite salad mixes. I only ever plan on making the salad when I can find fabulous looking strawberries. I tend to make the salad the same day I buy the strawberries.

I will let you in on a little tip when it comes to berries, though. If you rinse your berries in a solution of one part vinegar to 10 parts water, it will kill the mold spores and they will last much longer. This works especially well for raspberries. I’ve had raspberries last up to 10 days in the refrigerator after soaking them in the solution. Make sure to rinse the berry container in addition to the berries themselves.

Strawberry and Goat Cheese Butter Lettuce Salad with Basil Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print



The salad:

  • 1/3 cup sliced almonds (optional)
  • One bag butter lettuce salad mix. I like the butter lettuce/radicchio mix from Trader Joe’s.
  • 1 cup sliced fresh strawberries
  • 2 ounces goat cheese, crumbled. You can leave out the goat cheese if you want this to be dairy free.

The vinaigrette: in a blender or mini food processor, combine white wine vinegar, strawberry balsamic vinegar, olive oil, and basil pesto grapeseed oil. Purée until fairly smooth. Small pieces of basil are okay. Season with the salt and pepper. Taste the dressing and adjust seasonings if necessary.

The salad: in a large bowl, combine the lettuce,sliced strawberries, almonds, and crumbled goat cheese. Toss with desired amount of basil vinaigrette. Serve immediately.

Hint: if you were serving this at a dinner party and don’t know if people would like a dairy free option, simply put the cheese in a bowl next to the salad.



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