Easter Salad

I needed a whole new menu for Easter this year, so this was the perfect spring salad!!  It was SUPER YUMMY!!!  The toasted slivered almonds and goat cheese was MMMMM

Ingredients

For the Salad

• 1 cup slivered almonds
• 12 ounces mixed spring greens
• 16 ounces strawberries washed, hulled, & sliced
• 4 ounces crumbled goat cheese

For the Lemon Honey Vinaigrette

• ½ cup sunflower, safflower, OR extra-virgin olive oil (neutral-flavored)
• 5 tablespoons freshly-squeezed lemon juice
• 2 tablespoons honey
• ¼ teaspoon sea salt plus additional to taste
• Freshly ground black pepper to taste
• 1 teaspoon poppy seeds optional

Instructions

• 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.