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Strawberry Shortcake Salad

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Spring into Spring with this delightful recipe that transforms the oldie, but goodie dessert (Strawberry Shortcake) into a bright, refreshingly new twist on traditional salad. While the springtime Strawberries and the Shortcake-Herbed Croutons give a pop of sweetness, the spicy arugula and toasted pine nuts give this salad an earthy-balance. With the creamy Gorgonzola, crispy pancetta, and the Strawberry Yogurt Dressing, this is a crowd pleaser at your next potluck and the perfect celebration of spring in a salad bowl! —Adrienne Vradenburg, Bakersfield, California
Strawberry Shortcake Salad Recipe photo by Taste of Home

Ingredients

  • 4 ounces chopped pancetta
  • 1 tablespoon extra virgin olive oil
  • 2 individual round shortcakes, cubed
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup strawberry custard-style yogurt
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups fresh arugula
  • 1 cup fresh strawberries, sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup pine nuts, toasted

Directions

  1. In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. Remove to paper towels to drain. Add olive oil to drippings. Add shortcake cubes; cook, stirring frequently, until golden brown, 3-4 minutes. Transfer to bowl; stir in 2 tablespoons parsley and 1/4 teaspoons salt.
  2. In a small bowl, stir together yogurt, lemon juice, remaining tablespoon of parsley, 1/4 teaspoon salt and pepper. In a salad bowl, toss arugula, strawberries, Gorgonzola, pine nuts, pancetta and shortcake. Drizzle with dressing. Serve immediately.

Nutrition Facts

1 serving: 330 calories, 24g fat (8g saturated fat), 51mg cholesterol, 1074mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 12g protein.

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