Baby Greens Salad with Strawberries & Blue Cheese

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


    For the Dressing:&nbsp;

  • 3 large or 5 medium strawberries, washed and hulled
  • 2 tablespoons balsamic vinegar, plus extra for berry pur&eacute;e
  • 1/3 c. fruit-flavored extra virgin olive oil
  • 3/4 tbsp. sugar
  • For the Salad:&nbsp;

  • 5-6 oz baby bitter greens mixture (spinach, arugula, mache, watercress) or all spinach
  • 1/3 c. remaining strawberries, sliced
  • 4 ounces packaged oven-roasted almond slices
  • Blue cheese, crumbled and added to taste


  • To make the dressing whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until pur&eacute;ed (or mash by hand). In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
  • Place greens in salad bowl. Add desired amount of dressing and toss. Add almond slices and blue cheese and lightly toss. Serve immediately.