The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Strawberry Fields Salad


As soon as you read, “Strawberry Fields” didn’t the Beatles song, ‘Strawberry Fields Forever,’ come to mind? And now that will be stuck in your head today

Fresh strawberries are on. I haven’t tried this salad yet, but I will soon. It sounds delicious and healthy.


1 (5 oz) bag spring mix greens

1 pint fresh strawberries, thinly sliced

½ red onion thinly sliced

¼ cup dried berries, (cranberries or cherries)

½ c. feta cheese crumbles

½ c. praline pecans

6 slices bacon, cooked and crumbled

2 grilled chicken breasts, sliced

1 bottle balsamic salad dressing


Place spring mix greens into a large bowl or platter. Remove tops of strawberries and slice thinly. Thinly slice red onions.

Pro Tip: When using raw onions, soak the sliced onions in ice water for a few minutes before serving. This will help keep the onion from tasting too pungent and overpowering the rest of the dish.

Add sliced onions to salad and sprinkle with dried berries, feta cheese crumbles, praline pecans, sliced strawberries, bacon, and sliced chicken.

Then drizzle balsamic vinaigrette dressing on top.

Notes: To make this even easier, you can use the grilled and sliced chicken breasts that are in the refrigerated and frozen sections of the grocery store. Also, I found the praline pecans over in the snack aisle. Finally, you can use microwave bacon as well.


I like to make the salads individually. It seems to be more balanced that way, everyone getting the same amount of chicken, bacon, etc. They had a good idea on the pecans, but I think it’s easy enough to make sugared walnuts or any nuts with butter and brown sugar boiled, then adding nuts.

As in any salad, it’s easy enough to substitute or add your favorite ingredients.



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