Prepare the Dressing and Toppings: In a mixing bowl, combine the sliced green onions, sliced strawberries, crumbled cheese, and sweetened granola cereal clusters. Gently toss to combine. (At our house- we serve the cheese on the side or add to plates individually.) Drizzle the Brianna’s blush wine vinaigrette dressing over the mixture and toss gently again to coat everything evenly.

Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve. This can be done a few hours in advance.

Prepare the Greens: Just before serving, rinse the spinach arugula blend thoroughly under cold water and pat dry using paper towels or a salad spinner. Place the greens in a large salad bowl.

Assemble the Salad: Transfer the dressed strawberry mixture onto the bed of greens.

Toss Gently: Using salad tongs or clean hands, gently toss the greens with the strawberry mixture until everything is evenly distributed.

Serve: Divide the salad onto serving plates or bowls and serve immediately. I like to mix the toppings with the dressing early to let the flavors blend. I add greens last to keep it from getting soggy. Enjoy your delicious and crisp strawberry salad!