Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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.