Easter Salad ~ AKA, Strawberry Goat Cheese Salad with Lemon Honey Vinaigrette Recipe
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 This recipe for Easter Salad ~ AKA, Strawberry Goat Cheese Salad with Lemon Honey Vinaigrette is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients:
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
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Directions: |
Directions:
1. 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.
2. 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.
3. 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.
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Personal
Notes: |
Personal
Notes: Toasting the almonds takes a few extra minutes, but it really is worth it as it brings out much more flavor and crunch. If you wish, you may use sliced almonds instead of slivered.
The flavor of the oil is going to come through in the dressing, so try to use a good-quality oil with a neutral flavor. Leftover dressing should be refrigerated. However, if using olive oil, you'll need to remove the vinaigrette from the fridge, allow it to come to room temperature, and shake well before using (olive oil
can thicken or solidify once chilled).
If you don't care for goat cheese, you may use crumbled feta (or even blue cheese) instead.
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