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Johanneck Family Recipes

Easter Salad

8 servings

porciones

15 minutes

tiempo activo

20 minutes

tiempo total

Ingredientes

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)

Instrucciones

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.

Nutrición

Tamaño de porción

-

Calorías

210 kcal

Grasas totales

16 g

Grasas saturadas

3 g

Grasas insaturadas

-

Grasas trans

-

Colesterol

6 mg

Sodio

99 mg

Carbohidratos totales

11 g

Fibra dietética

2 g

Azúcares totales

5 g

Proteínas

6 g

8 servings

porciones

15 minutes

tiempo activo

20 minutes

tiempo total
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