Description

Easter Salad is a vibrant and refreshing dish that embodies the essence of spring. Bursting with sweet strawberries, creamy goat cheese, and crunchy toasted almonds, this salad is drizzled with a zesty Lemon Honey Vinaigrette that elevates its flavors. Perfect for Easter brunch or casual picnics, it adds a colorful touch to any gathering. With its delightful combination of textures and tastes, this salad is not only delicious but also packed with nutrients, making it a guilt-free indulgence.

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 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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Spread slivered almonds on a sheet pan and toast for 5-7 minutes until light brown. Let cool.
In a Mason jar or bowl, combine olive oil, lemon juice, honey, salt, and pepper to create the Lemon Honey Vinaigrette. Shake or whisk until blended.
In a large bowl, layer mixed greens, sliced strawberries, toasted almonds, and goat cheese. Just before serving, drizzle with vinaigrette and toss gently.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 220
Sugar: 6g
Sodium: 200mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg