Spring Wedge Salad With Strawberry-Basil Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by preparing the vinaigrette. In a blender, combine fresh strawberries, basil leaves, olive oil, red wine vinegar, honey, salt, and pepper. Blend until smooth and set aside.
• STEP 2.Next, prepare the salad. Cut a head of iceberg lettuce into quarters and arrange on a serving platter. Top with sliced strawberries, crumbled blue cheese, and chopped fresh basil.
• STEP 3.Drizzle the strawberry-basil vinaigrette over the salad, making sure to coat all the ingredients. Serve immediately and enjoy!

Cooking Tips

• Make sure to wash the lettuce thoroughly and pat it dry before cutting into quarters.
• For an extra crunch, you can add some toasted nuts like almonds or walnuts to the salad.
• If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt to the vinaigrette.

Storage and Serving

• This salad is best served immediately after assembling to maintain its freshness and crispness.
• If you have any leftover vinaigrette, store it in an airtight container in the refrigerator for up to 3 days.
• You can customize this salad by adding other ingredients like avocado, grilled chicken, or bacon.