Mild Greens with Strawberries and Fresh Goat Cheese

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This salad is a departure from our usual style, but one summer day an abundance of strawberries forced Marie to look beyond the dessert course for ways to use them up. She sliced them into a green salad and crumbled some goat cheese on top. It was surprisingly good. Farmer’s cheese, a dry version of cottage cheese, can be substituted for the goat cheese.


  • 1 pint strawberries, rinsed, hulled, and sliced
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mint leaves
  • 1 teaspoon sugar
  • 4 cups (packed) torn mild salad greens, such as Boston, Bibb, romaine, oak leaf, or other loose leaf lettuce or a combination
  • ½ cup thinly sliced scallion greens
  • 2 ounces fresh goat cheese or farmer’s cheese, crumbled
  • ¼ cup alfalfa sprouts (optional)


    • Stir the strawberries, orange juice, lemon juice, mint, and sugar together in a bowl. Let stand at room temperature 10 minutes.
    • Combine the salad greens and scallions in a large bowl. Add half of the strawberry mixture and toss. Divide among 4 salad plates. Scatter the crumbled goat cheese over each salad, dividing evenly. Top each salad with alfalfa sprouts, if desired. Serve at once.