Easter Salad

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 20 minutes

食材

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)

步驟

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.

營養

• 卡路里: 210 kcal
• 總脂肪: 16 g
• 飽和脂肪: 3 g
• 膽固醇: 6 mg
• 鈉: 99 mg
• 總碳水化合物: 11 g
• 膳食纖維: 2 g
• 總糖: 5 g
• 蛋白質: 6 g