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Strawberry Salad


Strawberry Salad

Strawberry Salad

S. Wongkaew

Strawberries are often relegated to appear only in desserts but their aromatic flavor also lends itself well to more savory salads.

In this recipe mixed greens are given a twist with the addition of succulent strawberries, slivers of green apple and toasted pinenuts. The dressing is a simple combination of extra virgin olive oil and balsamic vinegar.

If you have a hard cheese like a Gruyere or a cheddar handy, add a couple of slivers into the mix.


  • Mixed salad greens for two
  • 6 medium strawberries, washed and sliced
  • 1/2 green apple, washed and cut into slivers
  • 1/4 cup of pinenuts
  • Slivers of Gruyere or cheddar cheese if handy
  • Extra virgin olive oil for drizzling
  • Balsamic vinegar for drizzling
  • Serves 2


  1. Place the mixed greens, sliced strawberries, slivered apple and cheese into a large mixing bowl. Set aside.
  2. Place the pinenuts in a small fry-pan. Toast over a medium-high heat. Give the pan a shake to ensure that the nuts cook on all sides. Once they start to brown slightly remove from heat immediately.
  3. Let the nuts cool slightly and then add them to the mixing bowl.
  4. Drizzle on some extra virgin olive oil and balsamic vinegar and then serve.

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