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strawberry and baby greens salad

Strawberry and Baby Greens Salad

This Strawberry and Baby Greens Salad is so easy and yet, so impressive. The combination of ingredients is perfect together.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Salads, Sauces, Dressings & Condiments
Cuisine American
Servings 4 servings
Calories 302 kcal


  • For the Salad
  • 1 8 ounce bag baby lettuces
  • 1- pint strawberries hulled, washed and sliced
  • 4 ounces goat cheese crumbled
  • ¼ cup toasted almond slices
  • For the Dressing
  • ¼ cup raspberry or red wine vinegar
  • 1 tablespoon Dijon mustard I find using Dijon mustard helps mellow out the vinegar without the use of sugar
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh chives
  • ¾ cup extra virgin olive oil
  • Salt to taste
  • Pinch of sugar (optional) if desired
  • ½ to 1 teaspoon coarsely ground black pepper


  • Place all the salad ingredients, except the goat cheese, into a large bowl. 
  • In a small bowl combine the vinegar, mustard, salt, and herbs, whisk together until well blended. Slowly start adding the oil while whisking until the oil is completely mixed in (emulsified). 
  • Pour a small amount of the dressing over the salad greens, mix well. Add more as necessary until all the greens are lightly dressed. Put onto plates and divide the goat cheese evenly between each plate. Top with coarse ground black pepper and serve. 
  • Keep unused dressing in the refrigerator for up to 3 days.


Serving: 1gSodium: 182mgFiber: 3gCholesterol: 30mgCalories: 302kcalPolyunsaturated Fat: 12gSaturated Fat: 8gFat: 25gProtein: 12gCarbohydrates: 9g
Keyword salad with strawberry and feta, strawberry goat cheese salad
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