Heirloom Lettuce and Strawberries Salad Recipe

Heirloom Lettuce and Strawberries Salad Recipe

  • Makes: 4-6 Servings
  • Ready In: 10 mins
  • Prep Time: 10-15 mins
  • Cook Time:

Sweet-tart and succulent, strawberries are a true joy of spring and summer. This  salad uses whole heirloom lettuce leaves as a beautiful and flavorful base for the delightful blending of sweet strawberries, creamy goat cheese, and toasted walnuts. The flavors are melded perfectly by a quick-to-make balsamic vinaigrette that features toasted walnut oil.

    Nutritional Information (per serving)

  • Calories: 174
  • Fat: 13g
  • Protein: 4g
  • Sodium: 57mg
  • Carbohydrates: 9g
  • Fiber: 3g
  • Sugar: 6g


  1. 1 pint fresh strawberries, rinsed, dried, and hulled
    Walnut Balsamic Vinaigrette
    7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed
    1/2 cup walnut pieces, toasted
    1/2 cup (about 2 ounces) crumbled goat cheese


    1. Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside.
    2. Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed.
    3. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.

Myra Goodman

Myra Goodman, along with her husband Drew, founded Earthbound Farm on a 2½-acre backyard garden in 1984. In 1986, Earthbound Farm became the first company to successfully launch packaged salads for retail sale, and it’s credited with popularizing spring mix salads, now the biggest segment of the packaged salad category.

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