Strawberry-Almond Salad with Basil-Balsamic Vinaigrette

The vinaigrette used to dress this salad adds a tang and sweetness to the crunchy almonds and juicy strawberries.

Yield: 5 servings (serving size: 2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 8.0g
  • Saturated fat: 0.8g
  • Protein: 4.3g
  • Carbohydrate: 17.9g
  • Cholesterol: 0mg
  • Iron: 1.8mg
  • Sodium: 29mg
  • Calories from fat: 45%
  • Fiber: 4.8g
  • Calcium: 96mg


  • 1/3 cup chopped shallots (about 2)
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • 8 cups baby gourmet greens
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sliced red onion
  • 1 (16-ounce) package fresh strawberries, sliced


  1. Process first 6 ingredients in a blender until blended. Stir in basil.
  2. Combine greens and remaining ingredients in a large bowl. Add dressing, and toss gently. Serve immediately.
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