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Umami

Johanneck Family Recipes

Easter Salad

8 servings

portions

15 minutes

temps actif

20 minutes

temps total

Ingrédients

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)

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.

Nutrition

Taille de portion

-

Calories

210 kcal

Lipides totaux

16 g

Graisses saturées

3 g

Graisses insaturées

-

Graisses trans

-

Cholestérol

6 mg

Sodium

99 mg

Glucides totaux

11 g

Fibres alimentaires

2 g

Sucres totaux

5 g

Protéines

6 g

8 servings

portions

15 minutes

temps actif

20 minutes

temps total
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