Easter Salad
Easter Salad is a vibrant and refreshing dish that captures the essence of spring, perfect for any gathering or celebration. This delightful salad brings together sweet, juicy strawberries, creamy goat cheese, and crunchy toasted almonds over a bed of fresh mixed greens, all beautifully enhanced by a zesty Lemon Honey Vinaigrette. Whether served as an appetizer, a side dish with grilled meats, or as part of a spring brunch spread, this salad is not only visually appealing but also packed with nutrients. With its quick preparation time and versatility, it’s an effortless addition to your culinary repertoire that’s sure to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
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)
Instructions
- Preheat the oven to 350°F. Spread slivered almonds on a baking sheet and toast for 5 to 7 minutes until fragrant and golden brown. Allow cooling.
- In a Mason jar or mixing bowl, combine sunflower oil, lemon juice, honey, salt, and pepper. Shake or whisk until well blended.
- In a large serving bowl, layer mixed greens, sliced strawberries, toasted almonds, and crumbled goat cheese. Drizzle with vinaigrette just before serving and toss gently.
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 310
- Sugar: 13g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://myrecipestories.com/easter-salad/