Spring Greens and Fruits Salad

Recipe and photo by Tami Ganeles Weiser Yield:  16 servings (16 cups total)
Prep Time:  20 minutes Cook Time:  0 minutes

Spring Greens and Fruits Salad

This leafy green salad is surprisingly hearty with the addition of walnuts and feta. Serve as a light lunch or dinner, or as an accompaniment to a protein- or carb-rich meal.



8 cups baby spinach

4 cups baby kale

4 cups romaine hearts, torn

4 blood oranges, peeled and segmented

1½ cups strawberries, quartered

1½ cups low-sodium feta cheese, crumbled

¾ cup kalamata olives, pitted and quartered

½ cup (57 grams) walnuts, toasted and roughly chopped


¼ cup plus 1 tablespoon (2½ fluid ounces) fresh lemon juice

2 tablespoons orange juice, blood orange preferred

Grated zest of 1 lemon

1 teaspoon freshly ground black pepper

¼ teaspoon kosher salt

¼ cup extra virgin olive oil

¼ cup toasted walnut oil


  1. Toss the spinach, kale, and romaine in a large bowl. Add the remaining salad ingredients.
  2. Whisk the lemon juice, orange juice, lemon zest, pepper, and salt in a separate bowl. Slowly add the olive and walnut oils in a steady stream, whisking constantly to emulsify.
  3. Toss the dressing with the salad and serve immediately.

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