Spring Trifle Salad with Citrus Vinaigrette

Sometimes you just need to eat a salad for dinner, and this one also works well for a buffet or brunch.  I love fresh fruit on salads, and the berries add layers of color and sweet-tart flavor.  If you don’t have a trifle bowl around, any large, glass bowl will work to showcase the colors–or, of course, a standard salad bowl will also do.

Spring Trifle Salad

Of course you can swap out other ingredients to make this however you like–strawberries, walnuts, feta cheese instead of chevre–use what you like. Butter lettuce holds up well, as does romaine, so I would use one of these if you plan to use this for a buffet.  Spring greens wilt too fast and they will compress under the weight of the berries and nuts.

Spring Trifle Salad with Citrus Vinaigrette
Author: 
Recipe type: Salad, Main Dish
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 or 2 heads butter lettuce, trimmed and torn
  • 6 ounces fresh raspberries
  • 6 ounces fresh blueberries
  • 6 ounces chevre (soft goat cheese), crumbled
  • 2/3 cup pecan halves
  • juice of one navel orange
  • juice of one lime
  • 1/3 cup olive oil
  • 1/4 teaspoon ground white pepper
  • salt, to taste
Instructions
  1. Place half of the lettuce in the bottom of the trifle bowl and top with half of the raspberries, blueberries, goat cheese, and pecans. Top with the rest of the lettuce, and another layer with the remaining salad ingredients.
  2. For the vinaigrette, whisk together the orange juice, lime juice, olive oil, white pepper, and salt. Drizzle over the salad, or serve in a bowl on the side.

Spring Trifle Salad

 If you want to make this extra impressive, toss the nuts with an egg white and some cinnamon and oven-toast them for about ten minutes, just until they get crunchy.

Thanks for reading,

-Angela

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9 Responses to Spring Trifle Salad with Citrus Vinaigrette

  1. Kristin @ Dizzy Busy and Hungry May 13, 2013 at 6:53 pm #

    Just beautiful! This has me in the mood for a nice fresh salad tomorrow. I don’t use raspberries nearly often enough, and this will give me a great reason to buy a bunch of them!

  2. Bonnie Banters May 13, 2013 at 8:29 pm #

    You know I love trifle, Angela and I know I’d love this trifle salad! You see, I also am a very big salad fan. Very clever presentation!

    Congratulations for being named one of Colorado’s top cooking blogs…well deserved!

    • Angela May 30, 2013 at 5:13 pm #

      Thank you, Bonnie! I think everything looks better in a trifle dish :)

  3. Nicole @ Daily Dish Recipes May 14, 2013 at 6:51 am #

    This salad is gorgeous. I love the raspberries (my fave!) and this would totally be something I’d crave constantly. Great recipe!

  4. Karen Harris May 14, 2013 at 6:56 am #

    I make a salad similar to this with strawberries and Parmesan. It is everyone’s favorite during the summer. I’ll be sure and add this one to the rotation. It is just beautiful.

  5. Jersey Girl Cooks May 14, 2013 at 9:00 am #

    Gorgeous salad and the photo is beautiful!

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