Description
Easter Salad is a vibrant and refreshing dish that embodies the spirit of spring. This delightful salad features a beautiful blend of sweet strawberries, creamy goat cheese, and crunchy toasted almonds, making it an ideal centerpiece for Easter gatherings, brunches, or light dinners. The homemade Lemon Honey Vinaigrette adds a zesty finish, perfectly complementing the fresh ingredients.
Ingredients
Scale
- 1 cup slivered almonds
- 12 ounces mixed spring greens
- 16 ounces strawberries (washed, hulled, & sliced)
- 4 ounces crumbled goat cheese
- 1/2 cup neutral-flavored oil (sunflower, safflower, or extra-virgin olive oil)
- 5 tablespoons freshly-squeezed lemon juice
- 2 tablespoons honey
- 1/4 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 1 teaspoon poppy seeds (optional)
Instructions
- Preheat your oven to 350°F. Spread slivered almonds on a sheet pan and toast for about 5-7 minutes until fragrant and lightly browned. Set aside to cool.
- In a Mason jar or bowl, combine oil, lemon juice, honey, salt, and pepper to make the vinaigrette. Shake or whisk until well blended.
- In a large mixing bowl, layer the spring greens, sliced strawberries, cooled almonds, and goat cheese.
- Just before serving, drizzle with the vinaigrette and toss gently to coat evenly.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg