Photos of Easter Salad Recipe
How To Make Easter Salad
Celebrate the festivities with a bowl of Easter salad! This recipe is packed with spring greens and is dressed with lemon honey vinaigrette.
Ingredients
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
Instructions
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Adjust the rack to the center position and preheat the oven to 350°.
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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.
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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.
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Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.
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To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl.
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Before serving, dress with your desired amount of lemon honey vinaigrette and toss until the salad ingredients are evenly coated.
Nutrition
- 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
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