Ingredients

The following ingredients have 5 Servings
  • 1 pint strawberries
  • 1/2 cup regular or smoked almonds
  • 4 ounces fresh goat cheese, crumbled
  • 5 to 8 ounces baby spinach (4 to 5 lightly packed cups)
  • 2 to 4 tablespoons poppy seed salad dressing, store-bought or homemade, divided

Instruction

  • Hull and then cut the strawberries into thin slices. If your almonds aren't already toasted, toast them at 350°F for 10 to 12 minutes, until darkened and very fragrant; cool briefly before tossing with salad. (Or not! Warm nuts would be very tasty in this salad.) Set aside a few of the prettiest strawberry slices, a few almonds, and some of the goat cheese to sprinkle over the top of the salad.
  • Place the spinach in a large bowl. Drizzle 1 tablespoon of the poppy seed dressing over the greens and toss gently to coat. Continue adding tablespoons of dressing as needed until the greens are all evenly coated with dressing. Add the sliced strawberries, almonds, and goat cheese and gently toss to combine.
  • Transfer the salad to a large serving bowl if desired. Sprinkle the reserved strawberries, almonds, and goat cheese over the top, along with one last drizzle of dressing.