For the Salad
1 cup almonds, slivered
12 oz mixed spring greens
16 oz strawberries, washed, hulled, & sliced
4 oz goat cheese, crumbled
For the Lemon Honey Vinaigrette
1⁄2 cup sunflower oil, safflower, OR extra-virgin olive oil (neutral-flavored)
5 tbsp lemon juice, freshly-squeezed
2 tbsp honey
1⁄4 tsp sea salt, plus additional to taste
freshly ground black pepper, to taste
1 tsp poppy seeds, optional
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.
Before serving, dress with your desired amount of lemon honey vinaigrette and toss until the salad ingredients are evenly coated.
Sugar: 8g
:
Calcium: 85mg
Calories: 3069kcal
Carbohydrates: 13g
Cholesterol: 7mg
Fat: 339g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 280g
Polyunsaturated Fat: 15g
Potassium: 232mg
Protein: 7g
Saturated Fat: 35g
Sodium: 4123mg
Trans Fat: 1g
Vitamin A: 154IU
Vitamin C: 37mg
