Spring Greens with Watermelon, Strawberries and Feta

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At 18 Reasons, a cooking school in San Francisco, staff and volunteers teach classes to help participants gain confidence in the kitchen and learn to make healthy meals on a budget. This beautiful salad is one example. Perfectly balanced, it features crisp greens, sweet fruit, salty feta cheese and crunchy almonds. If you or your kids prefer a slightly sweet dressing, whisk in the optional honey, adjusting the quantity according to your taste.

Prep Time 20 minutes
Cook Time 0 minutes
Servings 4 to 6


For the dressing:

  • 1 Tbs. white wine vinegar
  • 1 Tbs. olive oil 
  • 1/4 tsp. kosher salt
  • Freshly ground pepper
  • 1 Tbs. honey (optional)

For the salad:

  • 5 cups (5 oz./155 g) spring salad greens
  • 1 1/4 cups (6 1/4 oz./190 g) diced watermelon
  • 1 1/4 cups (5 oz./155 g) sliced strawberries
  • 1/2 cup (2 oz./60 g) thinly sliced red onion
  • 1/3 cup (1 1/2 oz./45 g) sliced almonds, toasted
  • 4 oz. (125 g) feta cheese, thinly sliced or crumbled


To make the dressing, in a small bowl, whisk together the vinegar, olive oil, salt, pepper and honey.

To make the salad, in a large bowl, combine the salad greens, watermelon, strawberries, onion and almonds. Drizzle with the dressing and toss to coat.  Sprinkle with the feta and serve immediately. Serves 4 to 6.

Recipe courtesy of 18 Reasons’ Cooking Matters, San Francisco, CA

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