Strawberries & Greens With Ginger-Scallion Dressing
15m prep 10m cook 25m ready
A hearty salad with mixed greens, strawberries, hard-boiled eggs, and croutons, dressed with a ginger-scallion vinaigrette.
Ingredients
- 2 cup day-old bread cubes
- 1 tbsp olive oil
- 1/4 tsp freshly ground black pepper
- salt
- 3 green onions trimmed and roughly chopped
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp minced ginger
- 1 1/2 tbsp freshly squeezed lime juice
- 2 tsp agave nectar or honey
- Salt and black pepper
- 1 pack mixed baby greens or spinach
- 1 pint strawberries sliced
- 4 hard-boiled eggs quartered
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.9 mg
- Iron: 2.43 mg
- Magnesium: 31.9 mg
- Phosphorus: 146 mg
- Potassium: 403 mg
- Zinc: 1.05 mg
Let's Cook
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Step 1.
Preheat the oven to 400°F. Lightly oil a large baking sheet.
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Step 2.
Place 2 cups day-old bread cubes in a large bowl. Drizzle 1 tablespoon olive oil over the bread, add ¼ teaspoon black pepper and ⅛ teaspoon salt, and toss to combine. Spread the cubes in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes, until golden brown. Set aside to cool.
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Step 3.
To prepare the dressing, combine 3 trimmed and roughly chopped green onions, ¼ cup extra-virgin olive oil, 1½ teaspoons minced ginger, 1½ tablespoons lime juice, and 2 teaspoons agave nectar or honey in a food processor or blender. Pulse until smooth. If the dressing is too thick, add more olive oil, 1 tablespoon at a time, until it reaches your desired consistency. Season with salt and black pepper to taste.
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Step 4.
In a large bowl, toss the mixed baby greens or spinach with the dressing. Divide the dressed greens among serving dishes. Top with sliced strawberries, quartered hard-boiled eggs, and the croutons.
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