How to Make a Fresh Garden Salad | P. Allen Smith Cooking Classics

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: shredded mozzarella

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Toasted nuts add crunch and healthy fats.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds brightness and is often available.

Puree the strawberries in a food processor until frothy.

Add 1/4 cup red wine vinegar and 1/4 cup honey to the strawberries in the food processor.

Blend the mixture to create a nectar-like dressing.

Add 1/4 cup olive oil to the dressing and blend until combined.

In a large bowl, start with 4 cups of spinach as the base.

Layer 1 cup of arugula on top of the spinach.

Distribute 1 cup of sliced strawberries evenly on top.

Add 1 cup of toasted chopped pecans on top of the strawberries.

Season with salt and black pepper to taste.

Hold off on adding the dressing until ready to serve to keep the salad fresh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens