It is starting to feel like Spring in the Midwest. Seventy degree weather is beckoning us outside, lending itself to leisurely walks with friends and family. Crisp salads just sound better than hearty comfort foods. They’re refreshing, just like the weather.
Fresh strawberries are the superstar in this simple tossed salad, but thin sliced apples would go great in this salad too if you don’t have any fresh strawberries. Maybe try it both ways, and see which way tastes better to you.
We recently purchased bacon for another recipe, and we didn’t end up eating it all, so I took the 3 slices of leftover cooked bacon and stuck them in the refrigerator until I was ready to make this salad. When it came time to put the salad together all I had to do a was crumble up the already-cooked bacon. Easy peasy. If you are looking for another recipe to try with the extra bacon check out the BBQ Bacon Monterey Chicken. It’s a popular recipe!
Topped with soft Cheese and pecans.
I don’t know why but I just cannot get enough of feta cheese lately. One day, I bought some to add to my Spinach Egg White Scramble. I LOVED it, so then I started craving it, and I have looking for places to sneak it in ever since. The thing about feta is that it goes GREAT with things like fruit, nuts, and bacon, so it just seemed like an obvious choice to toss into this salad.
I played around with a couple of different dressings, and my favorite for this kind of salad is the Kraft Lite Raspberry Vinaigrette dressing. It’s light and refreshing. It gives a little tang with just the right amount of sweetness. You don’t need much really. Try putting just one tablespoon on each serving of salad. If you decide you need more, you can always add more, but you might be surprised to find that one tablespoon is enough.
Here is what you need:
7-1/2 cups salad greens
1 pint fresh strawberries
1 cup crumbled feta cheese
1/4 cup chopped pecans
3 slices crumbled cooked bacon
5 tablespoons Kraft Lite Raspberry Vinaigrette dressing
Here is what you do:
In a large salad bowl, combine the greens, strawberries, feta cheese, pecans, and bacon.
Separate into five serving bowls. Top each salad with 1 tablespoon salad dressing each.
BOOM! DONE! That was easy!
Makes 5 servings.
One serving is 1-1/2 cups salad with 1 tablespoon dressing.
6 WW SP per serving.
- Serves: 5 servings
- Serving size: 1.5 cup salad w/ 1 Tbsp. Dressing
- Calories: 336
- Fat: 22 g
- Saturated fat: 7 g
- Trans fat: 0 g
- Carbohydrates: 26 g
- Sugar: 11 g
- Sodium: 959 mg
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 32 mg
- 7-1/2 cups salad greens
- 1 pint fresh strawberries
- 1 cup crumbled feta cheese
- ¼ cup chopped pecans
- 3 slices crumbled cooked bacon
- 5 tablespoons Kraft Lite Raspberry Vinaigrette dressing
- In a large salad bowl, combine the greens, strawberries, feta cheese, pecans, and bacon.
- Separate into five serving bowls. Top each salad with 1 tablespoon salad dressing each.
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*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.