Average: 4.3 (3 votes)
Active time
10 minutes
Total time
10 minutes
6 Servings

1 cup pitted Kalamata olives, drained, halved

1 (5-ounce) bag spring lettuce mix, rinsed, dried

1 cup fresh strawberries, rinsed, dried, quartered

½ cup dried pitted dates, halved lengthwise, then cut across into thirds

½ cup blue cheese crumbles

½ cup candied walnuts

  1. Lightly dress lettuce with your favorite dressing and place on a platter or in a large bowl.
  2. Lightly dress olives and strawberries with dressing and scatter over top of lettuce. Top with dates, blue cheese and walnuts.

Recipe and photo courtesy of FOODMatch.


(Not including dressing) Calories: 250
Total Fat: 16g
Saturated Fat: 2.5g
Sodium: 800mg
Carbohydrate: 24g
Fiber: 2g
Total Sugars: 17g (Added Sugar: 0g)
Protein: 4g

Yield: 6 Servings

How'd it Taste?

John Lyotier
Served this salad last evening as an accompaniment to barbequed lamb chops. It was a real hit. Presented on a platter as recommended guests raved at both the bright colors as well as the terrific taste. I used a light raspberry vinaigrette. Recommend it and have kept the receipe
Mina Christina
This is a lovely recipe that has a few variations and can accommodate substitutions easily. However, I would plate the ingredients (minus candied walnuts) and then sprinkle with sea salt (fleur de sel), maldon, etc. and fresh ground peppercorns. A big pinch or two of dried oregano (rubbed between your fingers to release oils) and then a few swirls of good olive oil and the juice from 1/2 a lemon or couple tbsp. red wine vinegar. Sprinkle walnuts atop.
Rebecca Hickman
Looks delicious

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