Description
Brighten up your table with this vibrant Easter Salad, a refreshing dish that perfectly captures the essence of spring. Bursting with sweet strawberries, crunchy slivered almonds, and creamy goat cheese, this salad is not only visually appealing but also incredibly nutritious. Drizzled with a zesty Lemon Honey Vinaigrette, it makes for a delightful addition to any gathering—be it an Easter brunch or a casual summer picnic. The combination of flavors and textures will impress everyone at your table, making it a go-to recipe for all occasions.
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 oil (or neutral-flavored olive oil)
- 5 tablespoons freshly-squeezed lemon juice
- 2 tablespoons honey
- Sea salt and black pepper to taste
Instructions
- Preheat your oven to 350°F. Spread slivered almonds on a baking sheet and toast for 5 to 7 minutes until fragrant. Set aside to cool.
- In a mason jar or bowl, combine sunflower oil, lemon juice, honey, sea salt, and black pepper for the vinaigrette. Shake or whisk until mixed well.
- In a large mixing bowl, layer mixed greens followed by sliced strawberries, toasted almonds, and crumbled goat cheese. Drizzle with the vinaigrette just before serving and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 230
- Sugar: 8g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg