First of all, this salad is gorgeous: glistening red strawberry slices cuddle up with crisp green spinach, sprinkled with almonds and creamy cheese and drizzled with a mouth-watering raspberry vinaigrette. And did we mention it’s good for you, too? Give Spinach and Strawberry Salad a try: it tastes like a sunny spring day.
1/3 cup sliced almonds
6 ounces baby spinach leaves
5 fresh strawberries, sliced
2 ounces goat cheese, crumbled
1 tablespoon minced shallot
2 tablespoons raspberry vinegar
1/4 cup olive oil
1. Preheat oven to 375. Toast almonds in preheated oven for around 5 minutes.
2. Tear spinach leaves in half and place in a pretty salad bowl. Add strawberries, toasted almonds, and crumbled goat cheese, tossing gently to combine.
3. Whisk vinaigrette ingredients together in a small bowl and drizzle over salad, using an amount to your taste. Serve immediately.
By the Care2 staff.