Looking for an easy strawberry salad that feels fresh, flavorful, and just a little different? This simple strawberry salad is the perfect spring side dish, whether you’re planning an Easter menu or just want something light to balance a richer meal.
I wanted something light and fresh to balance out our Easter menu, and this strawberry salad had been on my list for a while. It felt a little different than the usual side salad, and I liked the idea of bringing something to the table that could actually stand on its own.
Salads can sometimes feel like an afterthought, but this one isn’t. It’s bright, flavorful, and just interesting enough to hold its own next to the heavier dishes.
Recipe Info
Recipe: Eileen’s Strawberry Salad
Cookbook: Celebrate with Babs by Barbara Costello
Time: 15 minutes | Serves: 8 | Difficulty: Easy
Kitchen Tools I Used: salad spinner, cheese grater, salad bowl and serving spoons
Key Ingredients: lettuce & spinach mix, ramen noodles, strawberries, almonds, parmesan cheese, red wine vinegar dressing
Why I Love This Recipe
This is such a fun, unique salad. The strawberries and red wine vinegar keep it light and fresh, while the crunchy ramen noodles and almonds add just enough texture to make it interesting.
It comes together easily, with a little extra time to get that crunch on the noodles, and it’s one of those recipes you can easily adjust to your own taste. It also looks beautiful on the table, which makes it perfect for entertaining.
I especially love that parts of it can be made ahead, which made it an easy addition to our Easter menu.
Good For
✔ Starter salad
✔ Special Occasions
✔ Dinner Parties
Notes From My Kitchen
- I used sliced almonds and pumpkin seeds instead of the original mix, simply because that’s what we prefer. You can really personalize to preference here.
- To get ahead, I made the crunchy topping earlier in the day and left it on the counter. I also prepped the strawberries and combined with the salad, then refrigerated until serving.
- The only thing I’d change next time is the dressing. The recipe calls for quite a bit of sugar. It tasted good as written, but I prefer something lighter, so I’ll stick with a simple olive oil and vinegar dressing going forward.
Family Verdict: As expected, the kids picked out the strawberries. But overall, this was a great addition to our Easter meal.
How to Serve This
Right before serving, pull the salad from the fridge and toss it with the crunchy topping and dressing.
It pairs really well with grilled chicken and corn, or you can make it a full meal by adding sliced steak on top.
I served it for Easter alongside Barolo braised beef, scalloped potatoes, and honey roasted carrots with herb oil, and it fit right in.
⭐ Serving tip: Don’t overdress the salad. The strawberries add a lot of flavor on their own, and too much dressing will weigh it down and make the greens soggy.
Looking for more recipes from my cookbook collection? You can browse them all here.
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