2013 – Gluten Free Living
This is one of the most delicious salads you will ever eat! And it’s loaded with so many healthy fruits and veggies. I use either spring mix or butter bliss lettuce and spinach for the greens. For the veggies I top it with cucumber slices and finely diced red onion. For the fruits I add sliced strawberries, whole blueberries, blackberries, and raspberries. For the nuts I use one of any of the following: glazed walnuts or pecans, cashews, even almonds. For the cheese I use Feta, and for the dressing it’s always some kind of sweet poppyseed dressing–although I have used plain olive oil and vinegar and that tastes fantastic, too. The combination of flavors in this salad is amazing. Truly, it is my FAVORITE salad. I make this as my go-to salad recipe all the time.
I got the recipe from Sarah Lin when she brought it to a weekly potluck luncheon at church. I used to bring the main dish when our little church start was getting planted and Sarah volunteered many times to bring salads. Her salads were always delicious. I’ve made only minor alterations to it. She may have based the recipe off a a TV food program or the Internet, or she may have created it solely herself. I’m not sure. For now, Sarah gets credit for it. Most of the time I refer to this as Sarah’s Delicious Salad, but because that doesn’t adequately describe what’s actually in the salad, I’ve changed the name.
I love this salad. I can practically live off this one alone and nothing else! But I do try to eat all my fruits and vegetables and not limit my eating to this alone! This salad is great to serve for Meatless Mondays, especially if you have a side of homemade Easy French Bread or Homemade Rolls or Bread along with it. That is bliss!
If you’re looking for a fabulous salad recipe to wow your company than this one is it! Consider trying this scrumptious salad sometime soon!
About a year ago I redid the pictures for this recipe but I still wasn’t happy with them. Since I make this recipe frequently, I decided to retake pictures again, two years almost to the day since this was originally posted. I think these pictures more adequately depict the lusciousness of this amazing salad. This time I served it with a scrumptious homemade poppyseed dressing. It was awesome. If you like a lot of fruit in your tossed salads, then this recipe is for you!
Spring Mix with Berries, Glazed Pecans, and Feta Cheese. I’ve packed on the fruit and cheese for this plate, but there really is a LOT of lettuce underneath it all!
Spring Mix with Berries, Glazed Walnuts and Feta Cheese is one of my favorite salad recipes. I make it ALL the time!
Here’s a close up so you can see all the appetizing fruit in this salad: sliced strawberries, blueberries, raspberries, blackberries, and some glazed pecans and feta cheese strips.
Here’s what I did.
I used 3 bags of Butter Bliss lettuce. I also use Spring Mix and Spinach. Any combination will work. Usually I put the ingredients in a very large salad bowl, or the largest possible Tupperware container. Slice the ends off both sides of a cucumber. Then slice the cucumber (preferably without peeling to avoid excessive decomposition). Layer cucumber slices on top of the lettuce. Peel red onion. Slice off about two slices. Dice fine, or you can add a couple more slices of red onion and separate into rings. Sprinkle diced red onion on top of cucumbers.
Wash blueberries. Pat dry. Spread blueberries on top of red onions. Wash raspberries and pat dry. Be careful not to be too rigorous, and try to get really firm raspberries, otherwise they disintegrate into the salad and cause rapid decomposition. Spread raspberries on top of blueberries. Wash blackberries and pat dry. Spread on top of raspberries. Cut off the tops of the strawberries. I don’t actually hull them, but you can. I cut in a v-slice and dig out part of the hull when I cut the tops off. Slice strawberries and layer them over top the blackberries.
Crumble 8-oz. Feta cheese over top of strawberries. Add about a cup of glazed nuts — walnuts or pecans, or if you prefer the salad to be not quite so sweet, add a cup of cashews or almonds. We have used all three with excellent results. Sprinkle nuts over top of Feta cheese.
Even though we usually serve this salad with poppyseed dressing it is also excellent with plain olive oil and vinegar!
Doesn’t Spring Mix with Berries, Glazed Pecans, and Feta Cheese look incredible? It’s a wonderful salad! Serve yourself a bowl or plate of salad accompanied by Poppyseed dressing.
Here’s the recipe.
SPRING MIX WITH BERRIES, GLAZED PECANS, AND FETA CHEESE
(Recipe from Sarah Lin, Remedy Church, Waxahachie, TX)
- 10-oz. container spring mix or butter bliss lettuce
- 6-oz. baby spinach, stems removed, if desired
- 1 cucumber, unpeeled, sliced lengthwise twice and then cut in ½” chunks
- A few slices red onion, thinly sliced and separated into rings, or small dice
- 16-oz. container strawberries, washed and sliced
- 6-oz. blueberries
- 6-oz. firm raspberries (rinse lightly to preserve texture)
- 6-oz. blackberries
- 8-oz. feta cheese, crumbled
- 1 ½ cups glazed pecans or walnuts
- Poppy Seed dressing, as desired
- Layer in above order omitting dressing.
- Refrigerate until ready to serve.
- Toss to serve, add dressing individually as desired.
Spring Mix with Berries, Glazed Pecans, and Feta Cheese is healthy, low calorie, gluten free, and an excellent option for a Meatless Monday meal. It’s very filling and satisfying.
Your salad is ready to enjoy!