Easter Salad

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

1 cup slivered almonds

12 ounces mixed spring greens

16 ounces strawberries (washed, hulled, & sliced)

4 ounces crumbled goat cheese

1/2 cup sunflower, safflower, OR extra-virgin olive oil (neutral-flavored)

5 tablespoons freshly-squeezed lemon juice

2 tablespoons honey

1/4 teaspoon sea salt (plus additional to taste)

Freshly ground black pepper (to taste)

1 teaspoon poppy seeds (optional)

Instructions

Adjust the rack to the center position and preheat the oven to 350°. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.

To prepare the vinaigrette, measure all of the ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.

To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until the salad ingredients are evenly coated.

Nutrition

• Calories: 210 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 3 g
• Cholestérol: 6 mg
• Sodium: 99 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 6 g