Recipe By Janna
Published Jul 2nd
Prep 15m Cook 5m Additional 5m Ready In 25m
Servings 4 servings Calories 423.1

I was asked to take a salad to a backyard get-together and didn’t want to just take the same old thing, so I came up with this recipe, which combines features of several different salads I’ve had in the past. Look for my recipes for balsamic vinaigrette and creamy orange soy dressings on this site. Both are excellent with this salad.

Recipe Ingredients

  • 1 ½ cups walnut pieces
  • 1 pint strawberries, quartered
  • 1 (10 ounce) bag iceberg salad
  • 1 (5 ounce) bag baby spinach
  • 1 (4 ounce) container crumbled feta cheese
  • 1 small red onion, thinly sliced into rings
  • freshly ground black pepper to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
  3. 3 Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

Nutrition Facts

  • Calories 423.1
  • Carbohydrate 19.4 g
  • Cholesterol 25.1 mg
  • Fat 35.9 g
  • Fiber 6.7 g
  • Protein 13.3 g
  • Saturated Fat 7 g
  • Sodium 352.8 mg
  • Sugar 8.9 g


  1. Perfect for summer and a beautiful presentation! Served with raspberry walnut vinaigrette. Delicious!
  2. A deliciously refreshing salad for the hot summer days. I used a 50/50 salad mix which worked out perfectly. We loved it. I would suggest a fruity style dressing to compliment the salad.

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