Spring Wedge Salad with Strawberry-Basil Vinaigrette

Spring Wedge Salad with Strawberry-Basil Vinaigrette

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From: Diabetic Living Magazine

A wedge salad is simple to prepare and this one is bursting with color, taste, and texture. The crisp lettuce wedges are topped with zesty radishes, sweet strawberries, creamy goat cheese, and crunchy pecans and drizzled with a strawberry vinaigrette—try it at your next summer dinner party.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2½ cups fresh strawberries, stemmed and sliced, divided
  • 2 cups halved lengthwise and thinly sliced seedless cucumber, divided
  • ⅓ cup red-wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon ground pepper
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons poppy seeds
  • 2 cups sliced celery (4 stalks)
  • 1 cup thinly sliced radishes
  • ⅓ cup pecan pieces, toasted
  • 3 heads butterhead (Boston or Bibb) lettuce, trimmed and quartered
  • 2 ounces soft goat cheese or feta cheese, crumbled


  • Prep

  • Ready In

  1. For strawberry vinaigrette, combine 1 cup of the strawberries, ⅓ cup of the cucumber, the vinegar, oil, mustard, honey, and pepper in a food processor. Cover and process until pureed. Stir in basil and poppy seeds.
  2. Toss together the remaining 1½ cups strawberries, the remaining 1⅔ cups cucumber, the celery, radishes, and pecans in a medium bowl.
  3. Place a lettuce wedge on each of 12 salad plates. Top each with about ½ cup of the celery mixture and drizzle with about 2 tablespoons of the strawberry vinaigrette. Sprinkle with crumbled cheese.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 100 calories; 7 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 48 mcg folate; 4 mg cholesterol; 4 g sugars; 1,542 IU vitamin A; 22 mg vitamin C; 56 mg calcium; 1 mg iron; 75 mg sodium; 264 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable

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