Johanneck Family Recipes
Easter Salad
8 servings
servings15 minutes
active time20 minutes
total timeIngredients
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)
Directions
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
Serving Size
-
Calories
210 kcal
Total Fat
16 g
Saturated Fat
3 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
6 mg
Sodium
99 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Total Sugars
5 g
Protein
6 g
8 servings
servings15 minutes
active time20 minutes
total time