Easter Salad
A vibrant medley of sweet strawberries, nutty almonds, and creamy goat cheese, this Easter Salad is a fresh and healthy dish perfect for spring celebrations.
Ingredients
Salad Base
- 12 ounces mixed spring greens Washed and dried
- 16 ounces strawberries Washed, hulled, and sliced
- 4 ounces crumbled goat cheese For topping
Toasted Almonds
- 1 cup slivered almonds Toast before adding to salad
Vinaigrette Dressing
- ½ cup neutral oil Can use canola or vegetable oil
- 5 tablespoons lemon juice Freshly squeezed for best flavor
- 2 tablespoons honey Can substitute with agave syrup for vegan option
- to taste sea salt Adjust according to preference
- to taste black pepper Freshly ground preferred
Instructions
Preparation
- Gather all your ingredients.
- Preheat your oven to 350°F (177°C). Spread the slivered almonds evenly on a sheet pan and toast them for 5-7 minutes until fragrant and golden brown.
- In a Mason jar, combine the neutral oil, lemon juice, honey, salt, and pepper. Secure the lid and shake well to mix.
Assembly
- In a large bowl, place the mixed spring greens as the base.
- Top the greens with sliced strawberries, ensuring even distribution.
- Once the almonds have cooled, sprinkle them over the strawberries and greens.
- Crumble the goat cheese over the salad.
- Drizzle the vinaigrette over the salad, tossing gently to combine.
- Serve immediately for the best flavor and texture.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to two days. Best enjoyed fresh. Keep dressing separate until ready to serve to maintain crispness.