Strawberry Goat Cheese Salad with Lemon Honey Vinaigrette

Full of fresh springtime ingredients, this salad is as beautiful as it is delicious.  It’s a versatile recipe, perfect for a special occasion meal or a casual weekend barbeque.

Makes 8 servings

1 cup toasted pecans (slivered almonds can be substituted)

12  ounces mixed spring greens

1 lb. strawberries (washed, hulled & sliced)

4 ounces crumbled goat cheese (feta cheese can be substituted)

½ cup sunflower, safflower, or extra-virgin olive oil (neutral-flavored)

5 tablespoons freshly-squeezed lemon juice

2 tablespoons honey

¼ teaspoon sea salt

Freshly ground black pepper to taste

1 teaspoon poppy seeds (optional)

1. Adjust oven rack to center position and preheat the oven to 350F.  Spread the pecan pieces on a sheet pan and bake for 5 to 7 minutes, or until lightly toasted.  Watch carefully to prevent burning.  Set aside and allow to cool.

2. To prepare the vinaigrette, measure all of the ingredients into a jar with a tight-fitting lid and shake until thoroughly combined.

3. To assemble the salad, layer the mixed greens, sliced strawberries, toasted pecans, and crumbled goat cheese in a large bowl. 

4. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until evenly coated.

Calories:  210kcal per serving. 

Let your slow cooker do the work while you enjoy a nutritious, flavor-packed meal that feels like a Mediterranean escape!

This Slow Cooker Greek Chicken is a protein-rich, heart-healthy dish brimming with the goodness of olive oil, antioxidant-rich sun-dried tomatoes, and fiber-filled Kalamata olives. Infused with zesty lemon and fragrant herbs, the tender, juicy chicken is slow-simmered to perfection, creating a wholesome, satisfying meal without any hassle.

Finished with a touch of creamy feta and fresh parsley, this dish proves that eating healthy doesn’t mean sacrificing bold, delicious flavors—just set it, forget it, and enjoy!